To your slow cooker add:
4 large chicken breasts
1 can black beans, drained & rinsed
1 can corn, drained
1 package taco seasoning
1 jar of salsa
Cook on low for 6-8 hours or on high for 3-4 hours. Just before serving shred chicken and add 1 cup of reduced fat sour cream to the slow cooker. Serve over rice.
Today we used the leftover Mexican Chicken on some whole wheat, high fiber, tortillas. They were delicious!
I know that rising grocery costs are probably a concern for most families right now, as they certainly are for us. But this dish was especially economical.
$4.91 for Chicken Breasts (I used bone-in breasts because they were on sale at Kroger this week)
$0.69 for black beans
$0.79 for corn
$0.35 for taco seasoning
$1.99 for salsa
$0.99 for sour cream
Total Cost: $9.72 (not including the rice) and this meal fed my family of 5 for two meals and we still have leftovers for my husband to take to work for lunch one day this week.
This meal also fits into a low calorie plan with ease. The Mexican Chicken has 196 calories per serving.
Edited to Add:
Kid Rating: This one gets a 6 thumbs up! They liked it best on wraps, but it was great on rice as well.