Crockpot Mexican Chicken


My crock-pot is a gift and a curse.
A gift, because I can throw a bunch of nice things in there and have a tasty dinner with little effort!
A curse, because I have to spend all day inhaling the tempting smells that it fills the house with while waiting 8 hours to eat any of it! The horror!

On a more serious note, Matthew and were both more than ready to say adios to the bad eating we embraced over the holidays, so it was nice to pull out that friendly crock-pot and fill it with whole foods.
I was especially excited about this recipe because it was so simple!
I did SO MUCH COOKING from Thanksgiving to New Years that I am *almost* sick of my kitchen!
So to be able to dump these simple ingredients in the crock-pot and have minimal cleanup helped make the transition from holiday foods to whole foods MUCH easier!

I got the original recipe here and tweaked it a tad by adding avocado and jalapenos as toppings!
Go ahead and get this recipe on your meal plan calendar, it will warm you up and make healthy eating fun!

IMG_20170106_174822 (2).jpg
  • 1 lb Chicken 
  • 1 tbs Chili Powder
  • 1 tbs Cumin
  • 1 tsp Garlic
  • 1 jar Salsa
  • 1 can Black Beans, rinsed and drained
  • 1 cup frozen corn
  • Optional: 1 diced onion, jalapenos, etc.
  1. Combine spices then rub into chicken.
  2. Add all ingredients to the crock-pot and cook on low for 8 hours
  3. Shred the chicken with 30 minutes left to let it really soak up the flavor.
  4. Serve over brown rice or whatever your people like best! We added some green onions and avocado to top it off. Delicious!

It was truly wonderful to throw this easy meal together after the holidays. Not to mention, cleanup was a breeze!