Mexican Chicken - 9 Net Carbs |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 339 calories, 34g protein, 9g net carbs, 16g fat, 109mg cholesterol, 811mg sodium Ingredients:
2 tablespoons tomato paste |
1 teaspoon black pepper |
1 teaspoon adobo seasoning |
1 cup chicken broth |
2 teaspoons minced garlic |
1/2 teaspoon chili powder |
1/3 teaspoon chili flakes |
1/2 teaspoon cumin |
1 tablespoon olive oil |
1 medium onion, chopped |
2 green bell peppers, chopped |
2 lbs boneless skinless chicken thighs |
1 (15 1/2 ounce) can black beans, drained |
1 (4 ounce) can chopped green chilies, drained |
shredded cheddar cheese (optional) |
sour cream (optional) |
Directions:
1. Add first 11 ingredients (tomato paste through bell peppers) to crockpot and mix well.
2. Add chicken thighs and stir well to coat chicken with seasonings; add black beans and chilies, do not stir.
3. Cover and cook on low for 8 hours Before serving, stir thoroughly.
4. Serve with cheddar cheese and sour cream if desired.
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