Mexican Crock-Pot Chicken - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3/4 cup chicken broth
- 1/2 cup green or red salsa, plus more for serving
- 1/3 cup flour
- 1 large onion, chopped
- 2 1/2 pounds boneless skinless chicken breast halves
- 2/3 cup reduced-fat sour cream
- 4 ounces sharp Cheddar or Monterey Jack cheese, shredded
- 1 can (15 oz.) red beans, heated
- 2 cups shredded iceberg lettuce
- Soft, fresh corn tortillas, warmed for serving
Instructions
- Combine broth, salsa and flour in a slow cooker, whisking to blend. Stir in onion, then arrange chicken in the pot, smooth side up. Cover and cook on low for 6 hours.
- Remove chicken-breast halves to a plate. Ladle sauce from pot into a blender and puree. Stir in sour cream. Return sauce and chicken to the pot. Keep warm until ready to serve.
- Arrange chicken on plates and top with shredded cheese. Serve with beans, lettuce, additional salsa and tortillas.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when di...
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