This recipe was born of necessity. I needed lunch for the week and this is what I had in the pantry and freezer. Well, let me tell you, it was a happy accident because, in just about 5 minutes of prep work, I had this going in the crockpot. The result is 3 recipes in one! Throughout the week, I ate this as a dip (my favorite way), a soup with the addition of a little chicken broth, and a rice bowl…so versatile, so delicious! ~Erin
Ingredients:
- 1 ½ lb. boneless, skinless chicken breasts (I use the individually frozen kind)
- 1 can (16 oz.) pinto beans, drained & rinsed
- 1 can (16 oz.) fat free refried beans
- 1 can (15 oz.) whole kernel corn
- 1 c. fat free salsa verde
- 1 can (4 oz.) diced green chiles
- 2 – 3 T. ground cumin (I used 3 because I love cumin)
- 1 ½ tsp. garlic salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- Corn chips, for dipping (I use Good Thins The Corn One – found in the cracker aisle), optional
- Cooked rice, optional for serving
- Fat free chicken broth, optional
- Chopped cilantro, optional
- Cheese, optional
Instructions:
- Place frozen chicken breasts in the bottom of your slow cooker. (You can use thawed breasts too but keep in mind it may cook faster.)
- Pour in beans, refried bean, corn, green chiles, & spices.
- Cook on high for 4 hours or low for 8 hours.
- Within the last 30 minutes of cooking, remove the chicken, shred, and add back to the slow cooker.
- Stir to combine the ingredients.
- Three ways to serve: 1. As a dip, serve with chips. 2. Add broth for a soup. Top with cheese, green onions, or chopped cilantro if desired. 3. Over rice; add cheese, green onions or cilantro if desired.
WW Freestyle Info: This is ZERO points. Be sure to calculate your added points if you serve with rice, cheese, or chips.
Chicken Verde – 3 Ways
March 22, 2018
Ingredients
Ingredients:
- ~1 ½ lb. boneless, skinless chicken breasts (I use the individually frozen kind)
- ~1 can (16 oz.) pinto beans, drained & rinsed
- ~1 can (16 oz.) fat free refried beans
- ~1 can (15 oz.) whole kernel corn
- ~1 c. fat free salsa verde
- ~1 can (4 oz.) diced green chiles
- ~2 - 3 T. ground cumin (I used 3 because I love cumin)
- ~1 ½ tsp. garlic salt
- ~2 tsp. garlic powder
- ~2 tsp. onion powder
- ~Corn chips, for dipping (I use Good Thins The Corn One – found in the cracker aisle), optional
- ~Cooked rice, optional for serving
- ~Fat free chicken broth, optional
- ~Chopped cilantro, optional
- ~Cheese, optional
Instructions
- Place frozen chicken breasts in the bottom of your slow cooker. (You can use thawed breasts too but keep in mind it may cook faster.)
- Pour in beans, refried bean, corn, green chiles, & spices.
- Cook on high for 4 hours or low for 8 hours.
- Within the last 30 minutes of cooking, remove the chicken, shred, and add back to the slow cooker.
- Stir to combine the ingredients.
- Three ways to serve: 1. As a dip, serve with chips. 2. Add broth for a soup. Top with cheese, green onions, or chopped cilantro if desired. 3. Over rice; add cheese, green onions or cilantro if desired.
- Weight Watchers info: This is ZERO SmartPoints on Freestyle. Be sure to calculate your added points if you serve with rice, cheese, or chips.
© 2024 Copyright Four Sisters Dish, valid date of publication
Yum!
Is it frozen precooked chicken beast? That’s what I have on hand. Thanks. Can’t wait to make this!
Denise, actually it starts with raw chicken. You can use frozen raw chicken or thawed, just make sure to adjust cooking time. If you are going to use precooked chicken, I would cook all the other ingredients in the crockpot and add the shredded cooked chicken close to the end of cooking time (maybe the last 30 minutes or hour). You may need to add a little chicken broth or water to the beans for some moisture since you won’t have the chicken in there until the end. I haven’t tried it with cooked chicken, but I think it would work if you do it as I suggested here. Enjoy! ~Erin