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Mexican-Style Chicken

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Description

You can use chicken breast, but boneless, skinless thighs work well also. This recipe is part of our S Crockpot Chicken ideas found on page 315 of the original Trim Healthy Mama book.

1 Family Size Recipe

Ingredients
  • chicken (any cut)
  • 15 oz salsa (1-15 oz jar approx size) (optional, use green chilies and tomatoes)
  • sour cream
  • 2 cups Monterey Jack cheese (approximate amount) (or, cheese of choice)
  • black olives
Instructions
  1. 1
    Pour in 1 jar of salsa or green chilies and tomatoes to cook all day with the chicken breasts.
  2. 2
    At evening, when it’s ready, top with full-fat sour cream, plenty of cheese, and sliced black olives.
Note

Note From Page 313 of Trim Healthy Mama:

  • Chicken breasts can often be dry and unappealing. The crockpot changes all that. All moisture is retained, and the slow way of cooking helps marinate seasonings and flavors into the meat.
  • Depending on the sauce accompanying the chicken breasts, they can be easily morphed into either E or S category since the breast of chicken is very lean.
  • Frozen tenderloins can be placed in the crockpot in the morning and they’ll be soft and ready by evening. Regular sized chicken breast sizes should be thawed first or started on low the night before.
  • You can leave the tenderloins or breasts whole. By evening, when they’re ready, they will easily pull apart into much smaller pieces by using a couple of forks.

Serving Suggestion:

You could also use ground beef in place of chicken.

Please, no corn chips.  However, you could try our low-carb Joseph's Crackers/Chips recipe.

Read it online: https://trimhealthymama.com/recipe/mexican-style-chicken/