So many times when we’re dieting we focus on what we “can’t” eat, and very little notoriety is given to what we CAN.
With my new meds and attempt to balance food, I find I have to have protein, which means meats for dinner. I’m notorious for cooking them until they’re dry, because I worry they’ll be raw in the middle. (Hubby, on the other hand, is great at it, but not home at dinnertime.) Plus, with a busy lifestyle (day job, kids’ activities, writing, a house…), I don’t have time to cook at full meal every night.
So today I want to share a quick and easy favorite from our house: mexican chicken. Just throw it in the crockpot (don’t forget the slow cooker bag!) and by dinnertime its ready to shred and use for a salad, burritos, tacos, nachos, whatever you heart desires — as long as you can be bothered to throw it together. 🙂
Here it is:
3 large bone-in chicken breasts (if you use boneless, add an extra breast)
1 large jar black bean & corn salsa (I prefer the Walmart brand.)
Line your crockpot with a slow cooker bag, add chicken, then pour jar of salsa on top. Set to low heat for 6 hours. Remove chicken from crockpot and shred with a fork. Serve as desired.
See? Easy peasy!
Challenge: What’s your favorite “healthy” dish these days?