Kid-Friendly Crock-pot Chicken

Yesterday  in L.A. the weather was a bit overcast from the South Bay’s marine layer. I was working from home and craving something hearty, yet easy to make for dinner. For our wedding, my sister-in law & brother-in-law gave us the BEST crock pot and it has been fun experimenting with all the ways we can use it…outside of the traditional dip recipes.

Here’s what I threw in the crockpot:

Ingredients:

*I choose organic when it comes to the Dirty Dozen. Check out the list HERE if you are interested.

• 1 lb skinless boneless (organic)  chicken breasts, rinsed and thawed
• 1 cup frozen (organic) corn kernels (corn is low in pesticides, but if it’s USDA organic, it is not genetically modified)
• 1  (organic) green bell pepper, chopped
• 1 15 oz can black beans, no salt added, rinsed and drained
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup cremini mushrooms, sliced
• 2 T low sodium taco seasoning
• 1 cup salsa
• Dash cayenne pepper
• Extra sharp cheddar cheese, optional

Directions:

• Put chicken, corn, peppers, beans, taco seasoning, cayenne pepper and salsa in crock pot and stir.
• Cover crock pot, set on Low for 7- 8 hours. Stir occasionally during this time.
• 2 hours prior to serving, add mushrooms and tomatoes.
• Before serving, top with 1-2 T. cheddar cheese, if desired.

I also had a surprise special guest & his favorite nanny come visit me while I was whipping up this crock pot creation during my lunch break. He was excited to help me in the kitchen, did a FABULOUS job and can officially endorse this recipe as kid-friendly!

Also, this will work well for anyone with diabetes. It is a perfect combo of protein, fiber-containing carbohydrates, and vegetables.

Bon Appetit!