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Prep time: 10 mins
Cook time: 4-8hours
Servings: 12
Ingredients
1 cup of plain nonfat Greek yogurt
1 Tablespoon of taco seasoning
1 teaspoon of chopped garlic
1 medium onion
1 cup of chicken broth
1 (15 ounce can of black beans, rinse and drain
1 (15 ounce can of corn, drained
1 (10 ounce can of enchilada sauce
1 (4 ounce can of chopped green chilies
2 (15 ounces cans of diced tomatoes
1 pounds of skinless, boneless chicken breasts
Preparations
1. Add the chicken, broth, black beans, corn, enchilada sauce, green chilies, tomatoes, garlic, taco seasoning and onions in a 6-quart Crock-pot.
2. Cook with the lid on for 4 hours high or 8 hours on low.
3. When it’s done, remove the chicken and shred just before serving. Transfer back to the slow cooker and add Greek yogurt, stir to combine.
4. Serve while it’s warm, if desired, server with chips and cheese.
