Tim's crockpot Mexican chicken
Tim Hobbs, MD, chief physician executive for Community Health Network and Community Physician Network leader, shares his recipe for Mexican-style chicken.
- 4 boneless, skinless chicken breast
- 1 packet taco seasoning mix
- 16 oz. salsa of choice
*Yield: 8 servings
Place fresh or frozen chicken breast in crock pot. Mix taco seasoning and 1/2 jar salsa and pour over chicken. For frozen chicken, cook four to five hours on high. For fresh chicken, cook six hours on low. Shred cooked chicken, place back into crock pot and pour in remaining salsa. Strain excess liquid if necessary.
Place chicken on tortilla, top with low-fat sour cream, low-fat cheese, lettuce and fat-free refried beans. Add light dressing of Tabasco sauce to taste.
Cal: 108 | Carb: 7g | Pro: 13g | Fat: 3g | Sodium: 780mg | Fiber: 1g
Cal: 146 | Carb: 25g | Protein: 4g | Fat: 3g | Sodium: 249mg
Low-fat Sour Cream
Cal: 20 | Carb: 0g | Protein: 0g | Fat: 1.5g | Sodium: 6mg
Fat-free Refried Beans
Cal: 23 | Carb: 4g | Protein: 2g | Fat: 0g | Sodium: 1g
Cal: 20 | Carb: 0g | Protein: 2g | Fat: 1g | Sodium: 55g
Cal: 0 | Carb: 0g | Protein: 0g | Fat: 0g | Sodium: 0g
Cal: 1 | Carb: 0g | Protein: 0g | Fat: 0g | Sodium: 30g