Southwest Slow-Cooker Chicken

By drinkfairy

1/4th of recipe (1 1/2 cups): 287 calories, 4g total fat (0.5g sat fat), 561mg sodium, 30g carbs, 7g fiber, 5.5g sugars, 33.5g protein

Ingredients

• 1 lb. raw boneless skinless chicken breasts, halved
• 1/4 tsp. each salt and black pepper
• One 15-oz. can black beans, drained and rinsed
• 1 cup frozen sweet corn kernels
• 3/4 cup chopped onion
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 3/4 tsp. ground cumin
• 2 cups roughly chopped cauliflower or 1 1/2 cups cauliflower rice
• Optional topping: chopped fresh cilantro
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup ketchup
• 3 tbsp. apple cider vinegar
• 2 1/2 tbsp. brown sugar (not packed)
• 2 tsp. garlic powder
• 1 1/2 cups crushed pineapple packed in juice (not drained)
• 12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
• 12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
• 1/4 tsp. each salt and black pepper
• 3 cups sliced onions
• Optional topping: chopped fresh cilantro

Preparation

Step 1

Place chicken in a slow cooker, and season with salt and pepper. Add all remaining ingredients except
cauliflower. Stir to mix.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Meanwhile, if starting with roughly chopped cauliflower, pulse cauliflower in a blender until reduced to rice-sized pieces.

Return shredded chicken to the slow cooker, and mix well.

Add cauliflower rice to the slow cooker, and stir to mix.

If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.

MAKES 4 SERVINGS