3-Way Tex-Mex Chicken

This slow cooker recipe was fun due to the minimal prep work and various textures, colors, and flavors that are incorporated. This recipe caught my eye in a magazine well over a decade ago and I just never took the time to test it out - until now.



Kroger hooked me up with discounted chicken thighs - and bought them out. I also enjoyed the versatility of this recipe - as I made tacos out of it and then used the leftovers on a salads for work.



All the roommates enjoyed dinner tacos before we rushed off for Sarah's surprise 90's skate party on Saturday.




Ingredients:

• 1 can (14 1/2 oz) diced tomatoes w/ jalapenos, drained
• 1 1/4 c. salsa verde
• 1 T. ground cumin
• 3 cloves garlic, minced
• 1/2 t. salt
• 1/2 t. black pepper
• 3 lbs boneless, skinless chicken thighs (10-12 thighs), fat removed
• 1 large red bell pepper, seeded, sliced
• 1 large yellow bell pepper, seeded, sliced
• 1 medium onion, sliced
• 1 can (14 1/2 oz) black beans, drained, rinsed, coarsely mashed
• 1 can (14 1/2 oz) corn, drained

For tacos:

• 12 hard taco shells
• 3/4 cup shredded Monterrey jack cheese
• 1 avocado, thinly sliced

Instructions:

1. In a 5 to 5 1/2-qt slow cooker, combine tomatoes, 3/4 c. salsa verde, cumin, garlic, salt and pepper. Add chicken, peppers, and onion; stir to coat. Cover and cook on HIGH for 3 1/2 hrs or LOW for 4 1/2 hrs.
2. Remove chicken from slow cooker to a cutting board and let cool slightly.
3. Strain mixture over a large bowl or measuring cup; set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 min.
4. Meanwhile, s red chicken and stir back into slow cooker with remaining 1/2 c. salsa verde and 1 c. of reserved liquid.
5. For tacos: Set aside half to the mixture (3 1/2 c.) Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 T cheese and 1 or 2 avocado slices. Freeze remaining half mixture for future use.

Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla

Per taco: 217 calories; 10g fat (3g sat); 16g protein; 17g carb; 4g fiber; 389mg sodium; 53mg cholesterol