Wednesday, December 28, 2005

Chicken Stew, South of the Border Style

Here's a lowfat, good-eating crock pot recipe.

2 cans beans, like kidney beans, black beans, pinto beans, white beans, whatever you prefer
1 can corn
drain the beans and corn

1 can mexican flavor diced tomatoes or 16 oz of your favorite salsa
4 boneless, skinless chicken breasts or thighs (frozen works fine. I swear)

Dump everything into the crockpot and mix it around. Cook all day (about 8 hours on low). When you are about ready to eat, sprinkle on some shredded cheese and let it melt.

I take a couple of forks and break the meat up a bit. Serve with tortillas or tortilla chips and a salad.

This recipe came from a weightwatchers type website