21 Day Fix Approved: Slow Cooker Creamy Taco Chicken

This is a new twist on a family favorite!  We love all Mexican food around here!  We have several favorite recipes that are part of our normal rotation, but I was very excited to find this one, which was similar to several others, but switched up just enough to feel like a new meal!

I just made this today and it was so easy, delicious and family approved!!

If you like Mexican food, definitely give this one a try!  I think you will be very happy you did!  Let me know how you and your family liked it!

What you need:

• 3-4 boneless, skinless chicken breasts 
• 15 oz. can black beans, rinsed and drained
• 7 oz. can chopped green chiles
• 1 cup frozen corn
• 1 large onion, diced
• 3 bell peppers (I used red, orange, yellow...green would work too)
• 15 oz. can diced tomatoes (if you want to spice it up add diced tomatoes with chiles)
• 1 Tbs chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 tsp sea salt
• 1 tsp black pepper
• 1 red container greek yogurt
• Fresh cilantro, for garnish

What to do:

1.  Clean and trim your chicken, then add it to your slow cooker.

2.  Top with remaining ingredients, except for the greek yogurt and cilantro (those will be added in later)

3.  Cook on low for 8 hours, or until chicken pulls apart easily.

4.  Remove chicken and shred.  Then add back into the slow cooker with your veggies.  Add the greek yogurt, mix it all together and continue to cook on low for about 30 minutes.

5.  Stir everything well, then top with fresh cilantro.

6.  Eat it as is, with a tortilla shell, or on top of brown rice or quinoa!  Add avocado or cheese to your liking!

Fix Counts- 

Makes 6 servings

• 1 red
• 1-2 yellow (depending if you use tortilla, rice or quinoa)
• 1 blue (depending if you use cheese or avocado)