Slow Cooker Creamy Mexican Chicken

I'm going to try this at some point during the week.  It looks delicious. 


Easy Slow-Cooked Creamy Mexican Chicken

Ingredients:

• 4 small boneless, skinless chicken breasts (may be frozen)
• 15 oz. can black beans, drained
• 7 oz. canned chopped green chilies
• 1 cup frozen corn
• 1 large onion, diced
• 3 bell peppers, chopped
• 15 oz. can diced tomatoes
• Salt and pepper, to taste
• 2 tbsp. chili powder
• 1/2 tbsp. onion powder
• 1/2 tbsp. garlic powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 red container plain Greek yogurt
• Fresh cilantro

Add chicken breasts to slow-cooker.  Top with remaining ingredients, except for Greek yogurt and fresh cilantro.

Cook on low for 8 hours, until chicken breasts begin to fall apart easily.

Remove chicken and shred. Add back to crockpot. Add Greek yogurt, cover and continue to cook on low for 30 minutes.  Stir well, top with fresh cilantro.

Serve with tortillas, or over quinoa or rice.  Top with avocado or cheese with your blue container!

(21 Day Fixers:  This makes 6 servings, and each serving counts as 1 red, 1 green, 1/2 a purple, and 1 yellow.  Count additional "yellows" for tortillas and/or rice and quinoa.)