Somehow I have always associated Mexican food with being unhealthy…….the truth is it doesn’t have to be. I recently created this recipe that in addition to being tasty is also healthy and gluten free. I hope you enjoy it. I know both my husband and my 14 month old son did, and they can be tough customers!!!!!
Mexican Crockpot Chicken Recipe
2 tablespoons olive oil
16 oz. frozen tricolor peppers
12 oz. frozen sweet white corn
12 oz. can garbanzo beans, drained
2 tablespoons minced garlic
2 teaspoons of sea salt
1 tablespoon cumin
2 teaspoons onion powder
1 1/2 pounds of chicken breast, any fat trimmed
1 12-14oz. jar of your favorite salsa
1 cup chicken broth (I use low sodium, fat free, organic)
Fresh veggies for dipping (your choice, I like carrots, celery and cucumber for this dish)
Gluten free chips of your choice (your choice, I like sweet potato or a jalapeño tortilla)
Use olive oil to treat your crockpot, ensuring nothing sticks. Place all ingredients up until the chicken breasts into your crock pot. Make sure to mix well.
Next place chicken breasts on top of your vegetable and spice mixture. Pour the entire jar of salsa evenly over your chicken breasts. Then pour chicken broth along the edge of the pot evenly distributed.
Cook on low heat for 5-6 hours or high heat 3-4 hours. You will know the dish is done by checking that your chicken is no longer pink in the center. Make sure to check at the thickest point in your chicken breast pieces.
When serving, remove chicken breasts first. Then use a draining spoon to serve the accompanying vegetables.
I like to serve this dish with the side compliments I mentioned above. Regardless, just guacamole alone served with this dish tastes excellent as an addition.