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Tex mex chicken.hrm (1 of 1).jpg

Tex Mex Chicken (Crockpot)

Makes 4-6 Servings

By: Sarah Gilks



4 boneless skinless chicken breasts

1 ½ tbsps chilli powder

2 tsp cumin

1 tbsp whole grain flour (I use brown rice flour)

1 each green, yellow and red pepper, cut into 1-inch-wide strips (or whatever colour peppers you have)

1 can organic black beans, drained and rinsed

½ cup frozen corn (optional)

1 ½ cups salsa



Cilantro, Green onion, Light cheese



TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients; cover with lid.


COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).  STIR before serving.


Top with chopped fresh cilantro and green onions. Sprinkle with grated light cheddar or mozzarella cheese (optional)


I serve the Tex Mex chicken with brown, or ancient grains rice, and a side salad.


Nutritional Facts (per serving without toppings):

Cals 200; Protein 22.2; Carbs 23.7g; Fat 1g; Sugar 6.6g

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