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Crockpot Pulled Mexican Chicken

After a long hiatus of my meal planning and prepping, it was time for me to get back into it. I needed something easy and nutrient rich. One word came to mind - crockpot. So instead of going into a whole story about this recipe I am just going to lay it on you!


1/2 Cup Low Sodium Chicken Broth

1 Can Stewed Diced Tomatoes (I Use Aylmer Garlic and Olive Oil)

1 Can Rinsed Low Sodium Black Beans (I Use Compliments Blue Can Low Sodium)

3/4 Cup Frozen Yellow Corn

1 Batch Of My Homemade Taco Seasoning

1/4 Cup Chili Powder

1/4 Teaspoon Cayenne Pepper

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1 Tbsp Cumin

1 Teaspoon Ground Pepper

1/2 Teaspoon Kosher Salt

2 Large Chicken Breasts (Fresh or Frozen)


Combine all ingredients in crockpot and mix. Place Chicken Breasts on top of all the ingredients. Cook on High for 5 to 6 hours. Pull Chicken with forks after 5 to 6 hours. Mix well. Keep on warm for another hour. Serve on top of a bed of greens with sliced avocado (more good fats), salsa and feta cheese (more good fats and protein) for a healthy option!

Serves 6


Calories 222

Fat 3.2g

Carbs 27.6g

Protein 22.9g

*Based on Pulled Chicken Only. Salad Ingredients Add Extra Macros.

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