Sunday, January 19, 2014

Crock Pot Southwest Chicken Stacks

I hope everyone had a great weekend. Mine was busy. Busy weekends call for easy meals and this one is a family favorite. One of the many reasons why I love using my Crock Pot. This meal is healthy and delicious!

Crock Pot Southwest Chicken Stacks
Serves 4
WW PP=7 (one serving chicken and 3 tostada shells)
Cal 285, Fat 8g, Carbs 30.7, Fiber 1g, Protein 21.7g

16 oz. boneless skinless chicken breasts (I used tenderloins)
1 cup salsa
1 cup corn
1 tbsp. southwest seasoning blend (chili powder will work too)
1/4 cup chopped green chilies (I used diced jalapenos)
12 tostada shells (I used Old El Paso)
shredded cheese, lettuce, cilantro, sour cream, tomatoes etc. for toppings

 Place chicken into the slow cooker and sprinkle it with southwest seasoning top with salsa, corn, and green chilies. Cover and cook on low for 4 hours.

Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken and remaining ingredients are combined. Using the tostada shells layer chicken mixture on top of each shell forming stacks. Garnish with shredded cheese and any other toppings of your choice. Enjoy!

1 comment:

  1. I love the crock pot. These sound awesome. I'd love it if you linked this to What'd You Do This Weekend.

    Have a wonderful,week,


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