Texas Health-y Home Cooking: Slow Cooker Tex-Mex Chicken
Welcome to our weekly series called Texas Health-y Home Cooking!
As you continue to do your part to social distance, you may be relying on your pantry for a lot of your meals. Many have turned to social media for recipes from their favorite television chefs, such as Food Network veteran chef, Alton Brown.
But we were inspired to take a look in our own backyard and asked some top chefs/restaurant owners and dietitians in North Texas for their recommendations on healthy meals that can be prepared with items you likely already have on hand — think canned beans or tomatoes, whole wheat pasta, or the fresh or frozen produce chilling in your fridge.
Slow Cooker Tex-Mex Chicken
Meal prepping is made easy with this slow cooker Tex-Mex Chicken recipes by Kaylee Jacks MS, CSSD, RD, LD, a sports dietitian at Texas Health Sports Medicine. Dump everything in a crock pot, set it, and go about your day. Use the chicken for taco night or serve over rice with toppings for taco bowls. The meat can also be frozen and easily reheated for another day.
2 lbs boneless, skinless chicken breast
1/2 package taco seasoning mix
1 red bell pepper, cut into strips
1 green bell pepper cut into strips
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1.5 cup salsa
3/4 cup shredded cheese
Place the chicken and remaining ingredients, except the cheese, in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. When complete, shred the chicken and stir in shredded cheese until melted.
Remember, now is an opportune time to get inspired, try something new, and expand your culinary skills. So grab the apron, open the pantry, ask the kids to help out, and enjoy some family cooking time!
Looking for another chicken recipe? Try out Kaylee’s Spicy Chicken Stir-Fry with Coconut Rice!