Hiya,

I posted this on another thread and received a message for the recipe as well, so I thought I would post this recipe for anyone else who was interested:

Crockpot Mexican chicken

• 16 oz Chicken Breast (boneless,skinless)
  
• 2 serving Taco Seasoning, Original
  
• 1 can KIDNEY Beans
  
• 16 oz Traditional Salsa Mild
  
• 8 oz Fat Free Cream cheese
  

Put some salsa in the bottom of the crockpot. Add 2 chicken breasts and sprinkle taco seasoning on them (repeat for the additional layers of chicken). Soften the cream cheese and stir with the remaining salsa and pour over the chicken. Put chili beans on top. Cook on low for 8 hours.

(Serves 4)

Calories: 300, Fat: 3.5g, Protein: 37 g, Carbs: 32 g

Enjoy, from your bandster friend Karen who is still continuing to find different ways to cook a chicken :Banane20:!!

Sounds good minus the kidney beans. I will have to see about another type of bean to use! Thanks so much for sharing. I have a 6 month wait till banding bc of ins but I'm sure going to save this recipe! :Banane20:

Thanks!! I love crockpot recipes that are quick to throw together in the morning!

porter11-- you could throw any kind of Beans in there...black beans, cannellini beans, etc.

I love kidney beans Thanks for sharing!

thanks...i love black beans so i think i will give that a try!!

I don't know what the heck is wrong with me---I thought Beans were completely GROSS before getting the band! Now I can't get enough of them LOL!

I have a great QUICK 2-bean chili recipe that I can post too if anyone is interested :-)!

I love "quick" and I love chili! What's the recipe?

Thanks for sharing!

I don't know what the heck is wrong with me---I thought Beans were completely GROSS before getting the band! Now I can't get enough of them LOL!

I have a great QUICK 2-bean chili recipe that I can post too if anyone is interested :-)!

Thanks for your Mexican chicken recipe and I'd like to see your chili recipe, too.

Ingredients

• 1 lb 93/7 Lean Ground Beef
  
• 2 medium raw Green-bell Pepper
  
• 1 serving Yellow Onion Large
  
• 2 tbsp Chili powder
  
• 15 oz Kidney Beans (canned)
  
• 15 oz great northern beans, canned
  
• 3 cup Tomato juice
  
• 1/4 tsp Ground Black Pepper
  
• 1 serving 2% Shredded Cheddar
  
• 2 serving Chopped Tomatoes
  
• 3 serving Light Sour Cream
  

Directions

1.Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.

2.Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Serves 6

Calories: 336, Fat: 9 g, Protein: 27.78

Sounds DEEE-LISH!!:Banane20:

I am so excited to see this thread! I have been collecting crockpot recipes for about a month now, and crock cooking almost every day since.

I was wondering if all these great recipes would go to waste if I get the lapband, and now I see that they won't if I modify some a bit. I can share a lot of great recipes if anyone wants them!

That is a good meal...I used to make that before surgery, but I'd add a cup or two of rice in the bottom...the rice would soak up the salsa and would be awesome....although after the surgery, I'm not sure how the rice would go over...I haven't tried it yet, but I've heard that people have trouble eating rice after the band....

Both of these sound YUMMY, now if you could just come over and cook them that would be great!! LOL. I have been ssooo lazy about cooking since the new baby. I'm tired:sleep:

Great recipe. I added some choped fresh spinach, sliced portabella mushrooms, poblano chilis and corn.