Tex Mex Slow Cooker Chicken

Steph Wagner

May 7, 2015

Tex Mex Slow Cooker Chicken

 

WLS Recipe for Tex Mex Chicken in the Crockpot

A good chicken in the Crockpot® recipe is the oldest (and best) trick in the book. And that’s no except for post bariatric surgery patients.

It may be even more true if you’ve had a weight loss surgery! If you don’t feel like putting much work into your meals because you won’t be eating much anyway…I strongly suggest utilizing your slow cooker. It makes plenty so you can eat off your hard easy work for days.

Gastric Sleeve, Gastric Bypass and Gastric Banding patients – be sure to use a slotted spoon and remove this chicken mixture from the liquid it’s been cooking in. This chicken should be nice and moist, but as always be sure to take very small bites, eat slowly and avoid drinking with it and for an hour afterward. This will help fill you up on a small portion and stay full for hours. Sounds like weight loss to me!

WLS Recipe for Tex Mex Chicken in the Crockpot

Tex Mex Crockpot Chicken - Bariatric Recipe

Course: Main Dish
Cuisine: Mexican, Slow Cooker
Servings: 6 servings
Calories: 220kcal
Author: Steph Wagner
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Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1 packet taco seasoning
  • 10 oz salsa of choice
  • 15 oz black beans canned, rinsed
  • optional: chopped cilantro for topping

Instructions

  • Place a slow cooker liner bag in the bottom of your slow cooker.
  • Add all ingredients except cilantro, if using, to the slow cooker. Stir to combine.
  • Cook on low for 6 1/2 hours.
  • Shred chicken with two forks and stir the meat mixture. Use a slotted spoon to scoop chicken into bowl.
  • Top with cilantro as desired.

Nutrition

Serving: 3oz | Calories: 220kcal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 892mg | Potassium: 666mg | Fiber: 8g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
Nutrition Facts
Tex Mex Crockpot Chicken - Bariatric Recipe
Amount Per Serving (3 oz)
Calories 220 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 892mg39%
Potassium 666mg19%
Carbohydrates 16g5%
Fiber 8g33%
Sugar 3g3%
Protein 29g58%
Vitamin A 801IU16%
Vitamin C 4mg5%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

14 thoughts on “Tex Mex Slow Cooker Chicken”

  1. @tim I have only used fresh personally but have no reason to believe frozen wouldn’t work fine too!

  2. are you thinking of maybe adapting these recipes to work in the instant pot or power quick pot electric pressure cooker?

  3. @Ryan as a matter of fact that’s my current project! I’m testing and writing an eBook for members to my site for Instant Pot WLS recipes. For this recipe I would add 3/4 a cup of broth (want to have at least one cup of liquid in a pressure cooker recipe) and I would put it on manual high pressure for 8 minutes if using fresh chicken, 11 minutes if using frozen. I would let it naturally release for 10 minutes.

  4. @Pam this recipe has 220 calories per serving.
    My style of coaching for bariatric weight loss is not calorie based so I share the protein, carbs and fat but not calorie count. I recommend journaling in Baritastic and then looking at the ratio of protein:carbs:fat.
    I have a post that talks a little more about calories (https://www.bariatricfoodcoach.com/i-quit-counting-calories-and…/) and another one that talks more about macros (https://www.bariatricfoodcoach.com/most-asked-weight-loss-surgery…/).
    For patients that are more calorie based you can add them to Baritastic or MyFitnessPal has an easy way to copy and paste a URL into their recipe tracker for full nutrition panels.

  5. Can I use chicken thighs? Trying to use what’s left in my freezer. Don’t want to waste anything. I’ll seen and debone before cooking.

  6. @Maria Jones yes you can! It’ll increase the fat a bit as chicken thigh meat is higher in fat content but otherwise it should be a simple swap. I think they would cook a bit faster if it’s meat removed from a bone because the meat isn’t as thick – you might cook on low for an hour less if able.

  7. How much is 1 serving? I need to count my protein and you give it but i am not sure how much os 1 serving?

  8. @Ashle it’s a great question! The protein listed is for one sixth of the recipe. I know that’s hard to really decipher so it would be approximately 3 ounces for one serving. Another way to eyeball measurements is that your thumb is about one ounce. The palm of your hand is about 3 ounces.

  9. For your recipes, what size crock pot do you use? I was thinking of downsizing my crock pot to a small one, 2 quart vs 4 quart or 6 quart.

  10. @Cindy the one I own is 6 quarts. I think I could do my recipes with 4 quarts. I hope that helps!

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