3 chicken breasts, skinless
1 package taco seasoning
2 Tbsp. minced garlic
1 30-oz. can black beans, rinsed and drained
1 lb. frozen corn
16 oz. salsa (jar or fresh)
Place chicken in bottom of a 6-quart crock pot. Sprinkle seasoning and garlic on top. Add beans, corn, and salsa. Cook for 6 hours on low (3 hours on high). Shred chicken and served with taco shells or tortillas, chopped avocado, tomato, and lettuce. Makes 24 tacos.
1/2 cup serving is 103 calories, 1.8 fat, .5 saturated fat, 10.8 g carbs, 11.3 g fiber, 173 g sodium, 11 g protein.
Brought to you by the Rogers County Health Department