Mitzi Dulan – America's Nutrition Expert
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Slow Cooker Light and Creamy Black Bean Chicken
by Mitzi Dulan, RD, America’s Nutrition Expert®
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Lately, I have really been into trying out new slow cooker recipes since I’m often driving my daughters to volleyball practices at night and want dinner ready when we get home. I found this recipe on Pinterest a few weeks ago, made a few changes and absolutely loved it. Super simple, delicious, and affordable.

I have made a few modifications each time based on the ingredients I have on-hand while also making some simple swaps to make it healthier. The good news about this recipe is that it includes many items that you already have in your pantry, refrigerator and/or freezer. The recipe is also very affordable as I bought all of my ingredients at Walmart.

Light and Creamy ChickenSlow Cooker Light & Creamy Black Bean Chicken

1 lb boneless skinless chicken breast
1 cup Great Value low-sodium chicken broth
1 1/2 cups Great Value salsa
1- 15 oz can Great Value black beans
1 1/2 cups Great Value frozen corn
1 packet low sodium taco seasoning
1/2 cup Great Value Fiesta Blend Cheese
1/3 cup Great Value light sour cream

Spray your slow cooker with a non-stick spray and place the chicken in the bottom. Add the broth, salsa, black beans, corn, and taco seasoning. Stir together. Cover and cook on low for about 6-7 hours or on high for 3-4 hours or until the chicken is thoroughly cooked. Then, remove the chicken, allow to cool and pull apart into smaller bite-sized pieces. Add back to the mixture and then add the cheese and light sour cream to the mixture and stir until thoroughly melted.

Serve with brown rice or quinoa.

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