Tex Mex Crock Pot Chicken

Tex Mex Crock Pot Chicken

5 minutes prep, slow cook, 4 ingredients


  • 450g boneless, skinless chicken breast
  • 1 packet taco seasoning
  • 300g salsa of choice
  • 425g black beans, drained, rinsed or 60g dry beans
  • optional: chopped coriander for topping

    1. Add all ingredients except coriander, if using, to the slow cooker and stir to combine
    2. Cook on low for 6 1/2 hours
    3. Shred chicken with two forks and stir the meat mixture. Use a slotted spoon to scoop chicken into a bowl.
    4. Top with coriander as desired.


Each 100g serving of this recipe, if prepared as outlined above, will yield an estimated
18 grams protein,
8 grams of carbohydrates
3 grams of fat.

Why not try a bit of egg white protein mixed in?