Spicy Crock Pot Chicken Recipe

  • 4 Boneless Skinless Chicken Breast
  • 3 ribs of celery diced (use the middle part and tops of celery hearts, they’re tender and tasty in stews and salads)
  • 2 carrots, diced or shredded
  • 1 onion, diced
  • 1 16-24 oz. jar of Salsa Verde (can use regular salsa)
  • 1 can of black beans or pinto beans (drained and rinsed)
  • 1 can of corn (drained)
  • 2 T. chili powder
  • 1 T. cumin
  • 1 T. Garlic
  • Water (to cover chicken)

Mix chili powder, cumin and garlic together and rub on chicken breast. Place carrots, celery and onion at the bottom of the crock pot. Lay seasoned chicken breast on top. Pour salsa over chicken. Add enough water to cover chicken. Cook on low for 6-8 hours or high for 4 hours. Remove chicken at the end of the cooking cycle and shred with two forks. Place chicken back in crock pot. Stir. Season to taste (you can add more of the spices from the rub, maybe a pinch of sea salt). Top with plain non-fat Greek yogurt, a sprinkle of cheese and onion.

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