Shredded Corn Salsa Chicken
March 3, 2013
Advocare Friendly, Chicken Dishes, Crock pot meals, Easy Dinners, Gluten/Milk Free, Tortilla/Wrap/Quesadilla Style, Weight Watcher Friendly
1 1/2 c black beans
2 lbs boneless, skinless chicken breast
1 cup corn, frozen
1/2 c Salsa Verde, medium
1 c Pace chunky salsa, mild
1. Place all ingredients in crock pot. Cook on HIGH for 4-6 hours or LOW for 6-8 hours.
2. Remove chicken from crock pot and shred using two forks. Place back in crock pot. Stir to combine and cook an additional 20 minutes.
Yields 14 servings, serving size 1/2 c
3 points on Weight Watchers Points+ System
*add additional points for serving suggestions
I am in no way affiliated with Weight Watchers.
Serving suggestions: serve on whole wheat or gluten-free buns, over tortilla chips with shredded cheese and a dollop of sour cream, or on a soft tortilla with lettuce, cheese, and sour cream.