Low Fat Crock Pot Mexican Cheesy Chicken With Black Beans Recipes

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
• Cover; cook on Low heat setting 6 hours.
• Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
• Meanwhile, cook rice as directed on packages.
• Serve chicken over rice. Top with cilantro if desired.

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Steps:

• Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
• Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
• Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
• Return chicken and sauce to crock-pot; keep warm until ready to serve.
• Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
• Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
• Cook on LOW 6 hours.
• Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
• Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!