Slow Cooker Tex-Mex Chicken Bowls
Author: DeeDeeDoes
Recipe type: Lunch/Dinner
Cuisine: Tex-Mex
Prep time:
Cook time:
Total time:
Serves: 4
- 1.5 Pounds of Chicken Tenderloins
- 2 Tablespoons of Chi Chi’s Restaurante Seasoning + 2 Tablespoons of Flour
- 1 Large Red Onion, Sliced into Strips
- 1 Red, Yellow & Green Bell Pepper (Large), Diced
- Can of Black Beans, Drained & Rinsed
- 2 Cups of Frozen Corn Kernals
- 2 Cups of Chi Chi’s Medium Salsa
- 1 Cup of Kraft Fat Free Cheddar Cheese
- Vegetable Oil Spray
- 2 Bags of Frozen Riced Cauliflower (Cooked)
- Spray slow cooker with vegetable oil spray.
- In a bowl combine chicken, Chi Chi’s Seasoning and flour. Stir until chicken is coated well.
- Dump into slow cooker along with all remaining ingredients EXCEPT the Kraft Fat Free Cheese.
- Cover with lid and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
- Stir before serving. Microwave the riced cauliflower until cooked. Divide evenly into 4 bowls.
- Top cauliflower rice bowls evenly with the Tex-Mex Chicken mixture. Then top each bowl with ¼ cup of Kraft Fat Free Cheddar Cheese.
- This serves 4 people at 1 Point each. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-slow-cooker-0-1-2-point-recipes/
3.5.3251