SO-GOOD Low-Point Crockpot Recipe

This creamy Mexican entrée is super filling and is just 9 PointsPlus® a serving, including a full cup of rice. I like to throw everything in the crockpot Sunday while our dinner is cooking. Then I plug the crockpot in Monday morning before I head to work. Presto: two dinners and tons of leftovers with very little prep time! This week I made this delicious crockpot recipe while our cheesy chicken meatballs were baking. Needless to say, Mark’s having a great week! Here’s the Crockpot Chicken with Black Beans recipe:

2 lb. chicken

15 oz. can black beans

15 oz. canned or frozen corn

15 oz. fat free salsa

8 oz. Neufchatel or low fat cream cheese

The juice and zest of 1 fresh lime

1 tsp. black pepper

Put the chicken in the crockpot and then all the other ingredients, excluding the cream cheese. Stir. Cook 3-4 hours on low.  At the last 30 minutes, put the cream cheese in. Shred chicken prior to serving. Serving is about ½ cup, but with the rice it’s SUPER filling.

*Recipe originally from Budget Savvy Diva. I altered it a bit to yield a PointsPlus® value of 4 for each of the 16 servings the recipe makes. If you eat yours with a cup of brown rice like I did, that adds 5 PointsPlus®.

This entry was published on September 26, 2013 at 5:13 pm. It’s filed under Recipe and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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