Mexican Chicken in the Crock Pot

This is a very healthy way to make chicken that has a lot of flavor and can be used throughout the week in tons of different ways.

Ingredients:

• 2 Large Chicken Breasts
• 2 Cans Mexican Stewed Tomatoes
• 1 Medium Bell Pepper, diced (I use yellow or orange)
• 1 Medium Yellow Onion, diced

Break out your favorite crock pot and put the chicken breasts in the bottom. Add the diced onions & bell peppers. Add the 2 cans of the Mexican stewed tomatoes. Cover and set on high for 4-6 hours.  If you are home, go ahead and mix it after 3 hours. Mine was perfect after 5 hours. Take tongs and gently shred the chicken and mix with all other ingredients.

I also have been known to add black beans and additional halved grape tomatoes. You can also add 1/2 cup of chopped artichokes hearts. Yum!

To jazz it up, serve with the following topping:

• 1 Bunch Cilantro
• 3 Leaves Cabbage
• 1 Lime, squeezed

Put Cilantro & Cabbage into a small food processor. Squeeze the lime into over the ingredients. Pulse on high for 30 seconds. 1 Tbsp is 11 calories. Enjoy!

Nutrition Facts on the Mexican Chicken

• Serving Size: 1 serving
• Servings per Recipe: 6

Calories 202

• Calories from Fat 59
• Total Fat 6.55g 10%
  • Saturated Fat 1.836g 9%
  • Polyunsaturated Fat 1.414g
  • Monounsaturated Fat 2.525g
• Cholesterol 70mg 23%
• Sodium 597mg 25%
• Potassium 404mg
• Total Carbohydrate 9.53g 3%
  • Dietary Fiber 2.2g 9%
  • Sugars 7g
• Protein 26.02g
  • Vitamin A 17%
  • Vitamin C 66%
  • Calcium 3%
  • Iron 7%

Calorie Breakdown:

• Carbohydrate 19%
• Fat                 29%
• Protein          52%

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