This past week at Weight Watchers, they broke out the super easy crock pot recipes. Can of salsa + meat = dinner. So I figured I’d give it a try. Oh.my.gosh. This meal was sooooo good!! Mr. Tote took one bite and told me to add it to our repertoire of “go to” meals. Fine by me! This one was a cinch to make!
2 boneless, skinless chicken breasts
1 jar (15 oz) mild, thick and chunky salsa
1 can frijoles negros (that’s black beans for all my gringo amigos), drained
1 C frozen corn
Layer the chicken breasts, then salsa, beans and corn. Cook on high for 2-3 hours or low 4-5 hours. Remove the chicken and shred. Then return it to the crock pot and cook on low for an additional half an hour. I served it with just a little bit of brown rice, a little bit of 2% Mexican cheese and a dollop of light sour cream.
The leftovers for lunch today were just as good as last night’s dinner. I’m looking forward to MORE leftovers tomorrow!WW Points per Serving: 5 points (3/4 C of the chicken mixture and 1/4 C rice) The cheese and sour cream are extra, kiddies!
I found one like this through WW, too - but we just use a jar of Newman's bean and corn salsa, add the chicken and don't shred until the last 10 minutes. We were planning to make it tomorrow, too, so I had to laugh when I saw your post :) I love it!
ReplyDeleteThat looks sooo good! I've tried the quick version in the oven but I've really wanted to try this so now I'll have to!
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