Crock Pot Chicken

This is a staple recipe at my house.  When I was single and teaching yoga until 7:30pm, this was perfect to have either previously prepared or still cooking when I get home.  I could take a frozen dish from the freezer in the morning and put it in the fridge when I leave and it is ready to be heated over the stove when I return.  Now, my husband loves to take it for his “school lunch.”  Always try to avoid microwaving your food to keep it the most nutritious.

Ingredients

4 skinless boneless chicken breasts

1 bag frozen three color bell peppers ( or one of each cut into strips)

2 cans no salt diced or petite diced tomatoes

2 cans no salt stewed tomatoes

2 cans no salt or low sodium pinto beans

1 bunch fresh cilantro

1 bunch celery (put in toward the end if possible)

1 jalapeno (optional)

2 cups chicken broth (like KB Bone Broth or other low sodium broth)

Mrs. Dash Fiesta Lime to taste, or one packet of taco seasoning

Hot sauce of choice: cholula or tapatio or tabasco or ??

Layer in :

peppers, pintos beans, chicken, tomatoes, broth, cilantro and seasoning.  Cook 4 – 6 hours until chicken will easily pull apart and shred.  Remove and shred the chicken and stir back in with chopped celery and jalapeno for another thirty minutes.  Serve with tortilla chips and greek yogurt (2% is my preference).

Enjoy!!

 

Did you see my other crock pot recipes??  sweet potato and chicken chili 

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