New Mexico Crock Pot Chicken

Well now that we are on our second 100 posts we are continuing to look for inspiration where we can. I was reading a post about this the other day from one of my favorite bloggers – Tasha from The Clean Eating Mama and she was talking about using a block of Tempeh.

So I decided to do that same thing – search for inspiration. Since we have recently moved into our new building life has been very hectic so I was looking for a meal that I could through in the crock pot and not have to stress about a putting together a healthy meal on one of my nights to cook.

I started digging through Roni’s site as I know that I had come across a section of slow cooking previously and I was not disappointed. I used her recipe for Slow Cooked Pinto Chicken as my base and changed a few things based on what I had available and of course I liberally used some of my favorite spices.

Now for this dish I used frozen corn instead of can and since we like it spicy I used some New Mexico Chile Powder and for a twist I threw in about a tablespoon of Cacao Nibs – this meal was terrific and next time I will be sure to double the batch so that we have more leftovers. The cacao nibs add some unexpected crunch and just the tiniest hint of chocolate. The New Mexico Chile powder is not crazy hot and comes in at 2-3 on the heat scale of 10.

This meal is loaded with protein and has practically no fat.  Healthy, filling and ready to eat when we walked in the door.

Slow Cooking in the Crock Pot

New Mexico Crock Pot Chicken

What You’ll Need

• 1 Lb. of Skinless, Boneless Chicken Breasts
• 1 Cup of Frozen Corn
• 1 Can of Pinto Beans (rinsed and drained)
• 1 Can of Diced Tomatoes
• ½ Chopped Yellow Onion
• 1-2 Tbsp New Mexico Chile Powder
• 1-2 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 2-3 Tsp Mexican Oregano
• 1-2 Tsp Cacao Nibs

What to Do

1. Add everything from the chicken breasts through the yellow onion into the crock pot, set on low heat and go
2. I cooked this for about 5-6 hours
3. When I got home I added all the spices and let it absorb the flavor for about 30 minutes
4. Serve it up

Serves 3

Nutritional Information (per serving)

Tagged as: New Mexico chile powder, crock pot