Double Duty Chicken Crock Pot Meal

Yeah, so we are in a chicken-from-the-crockpot kind of mood…so what?! If everything I made was this easy, and this delicious, I would be one happy wife and I am sure I would have one happy hubby.  Unfortunately, it isn’t always that way {I just choose to only share the good stuff with all of you}.

This crock pot meal was super awesome because I cooked the chicken all at one time in the crock pot and used half of it for another meal later in the week (which I will share with you tomorrow).

Southwest Chicken



  • 1.5 pounds of boneless skinless chicken breast (plus another 3/4 pound of chicken for another meal)
  • 14.5 ounce can of dice tomatoes with mild green chilies
  • 15 ounce can of black beans (rinsed and drained)
  • 8 ounces of frozen corn
  • 1/4 cup of chopped fresh cilantro
  • 14.5 ounce can fat free chicken broth
  • 3 green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper

In the crockpot, combine the chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings.  Season the chicken breasts with salt (to taste) and lay them on top of the mixture in the crockpot.  Lay the extra chicken breast on top of that (so it doesn’t touch the mixture on the bottom), then season with salt and pepper.  Cook on low for 8 hours.


30 minutes before you serve the meal, remove the extra chicken breasts from the top and put them in a sealed container to save for another meal.  Use a fork to shred the remaining chicken in the crockpot, mix with other seasonings, and cook for 30 more minutes.  Serve mixture over rice.

Makes 8 servings

Calories: 210; Fat: 3; Carbs: 24; Fiber: 5.6; Protein: 21

5 Weight Watchers Points+ per Serving.

Come back tomorrow to see how we used the extra chicken!


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