Crockpot Mexican Chicken
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This sounds really good!0
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bump0
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Bumpedy-Bump-Bump0
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bump-sounds delicious!0
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mmm...gotta try this! Thanks for sharing...bumped again!0
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bump!!0
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looks good, will have to try this soon0
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bump!0
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Yummy.0
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Bump. Thanks!0
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Awesome. Thank you for this.0
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sounds about right--I ended up using Ortega Taco Sauce (10 cals per spoonful) and a can of diced tomatos as I was out of salsa...don't know how much that changes things.0
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Bump! Sounds good0
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how many calories0
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I tried your Crockpot Mexican Chicken with the family and they loved it! Thanks for sharing!0
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bump0
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For my MFP friends who asked for this recipe:
(Note: It's from a coworker and I don't know calorie or macronutrient numbers, but you can probably enter individual ingredients into the recipe thingie and get a fairly accurate calorie count that way )
4-5 boneless chicken breasts, frozen
1 can no salt black beans (15 oz)
2 cups corn, fresh or frozen (I substituted 1 can of golden sweet corn, still tasted great)
3 limes, juiced (or 3 tbsp. bottled lime juice)
3 tablespoons dried or fresh cilanto, minced (optional)
1 jar of medium salsa, 16 oz (optional--can add 1 can diced tomatos, 1 can diced green chiles, spoonful of dried onion and garlic flakes in place of salsa)
1 package low fat/neufchatel cream cheese (8 oz)
Place the frozen chicken breasts in the bottom of the crockpot. Add all of the remaining ingredients except the cream cheese.
Cook on high heat 5-6 hours, until chicken is fully cooked and falling apart. Half an hour before serving, stir to break up the chicken and add the cream cheese, let melt, mix it in just before serving.
Serve over rice, or with tortillas (or both)
Enjoy!0 -
Mmm, I've got this in the crockpot right now. It's been cooking on low all day and it smells DELICIOUS! I also got some brown rice to serve it with.0
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