Dinner

Taco Chicken and Black Bean - Crock Pot is for Dinner.

Taco Chicken and Black Bean - Crock Pot takes 15 minutes to prepare.

Taco Chicken and Black Bean - Crock Pot takes 300 minutes to cook.

Taco Chicken and Black Bean - Crock Pot makes 8 servings.

The ingredients for Taco Chicken and Black Bean - Crock Pot are:

Serving size is approximately one cup... possibly a little less.

2 boneless/skinless chicken breasts
2 cans black beans, rinsed
12 oz. frozen yellow corn
8 oz (or more to taste) diced tomatoes
1 c. salsa (I used homemade)
I packet taco seasoning
1/2 T. cumin
1 t. chili powder
1 c. stock or broth (less/more to juiciness preference)
6 packets Splenda (or sugar, or other preferred sweetener)

Here is how you make Taco Chicken and Black Bean - Crock Pot:

In crock pot, combine all ingredients except for the chicken and Splenda. I sprayed the crock pot with non-stick vegetable oil first as well.Place chicken on top; mine was still frozen and cooked fine, but thawed/raw is probably ideal.Cook on high 4-6 hours, depending upon how powerful your cooker is. Once chicken is cooked throughout, remove and shred.Replace chicken, add Splenda, and stir, allowing to cook 30 minutes or so (or set on warm as needed) before serving.I served each serving on top of a cup of brown rice with 1/4 cup of 2% shredded Mexican blend cheese and 2 T. light sour cream. **NOT included in nutrition. Serving size is approximately one cup.Number of Servings: 8Recipe submitted by SparkPeople user AMBERMENTZ.

The nutritional information for Taco Chicken and Black Bean - Crock Pot is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.5

• Total Fat: 1.9 g
• Cholesterol: 34.2 mg
• Sodium: 712.9 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 6.6 g
• Protein: 21.6 g