Mexican Chicken and Vegetables Slow Cooker Recipe

Mexican Chicken And Vegetables Slow Cooker Recipe

Ingredients

Serve over couscous

• boneless skinless chicken breasts
• 1 cup (130 g) sliced carrots
• 340 g frozen lima beans
• 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes
• 115g diced green chilies
• 1 tsp cumin
• ½ teaspoon garlic powder

Method

1. Place chicken in slow cooker
2. Place carrots and lima beans on top of chicken
3. Combine remaining ingredients and pour over vegetables
4. Cover and cook on low 3 to 4 hours or until chicken and vegetables are tender but not dry or mushy
5. Yield: 4 servings
6. Per serving: 266 g water; 212 calories (6% from fat, 44% from protein, 49% from carb)

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