Sunday, January 27, 2013

Crockpot Tex Mex Chicken

1.5 lbs frozen chicken breast (if thawed, reduce cooking time)
1 cup water
1.5 Tbsp chili powder
1 Tbsp paptika
1.5 Tbsp cumin
1 clove garlic, minced
1/2 cup onion, diced
1 tsp sea salt
1 tsp dried oregano
cayenne pepper to taste (a little goes a long way)
freshly ground black pepper, to taste
(1) 15 oz can black beans, drained

Spicy Greek Yogurt Sauce
1/2 cup plain greek yogurt
1/4 tsp sea salt
1 1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp cumin
1 tsp paprika
water to thin, if desired

Put frozen chicken in crockpot.  Mix spices with water & pour over chicken.  Cook on high 4 hours.  (The original recipe calls for adding the black beans with 1 hour of cooking time remaining.  I chose not to add the beans, but will give each person a can of beans.  This makes the recipe low carb if you don't add the beans and serve the chicken over a salad.  Or, you can add the beans and serve on a tortilla with traditional taco or burrito toppings).  Top with Spicy Greek Yogurt Sauce, if desired.

Note:  This is also delicious on nachos!

Adapted from a recipe found here:

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