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This combo of flavors really comes together very well in your all day appliance, the crockpot! If you like fajitas and soup, you'll love this one. If you are weary of the hot spices, try avoiding the cayenne pepper.
2 large boneless, skinless chicken breasts
1 can black soy beans, undrained
1-14.5 can diced tomato (w/ green chili o.k.)undrained
1-8oz can tomato sauce
1/3 of each of these sweet peppers, red, yellow and green, sliced or diced
1-can Michelob Ultra or another very L/C beer
1/2 cup to 3/4 cup diced onion
1 clove garlic, crushed
2 stalks celery, chopped
2 packets of TJ's-condensed chicken broth L/Sodium+16 oz of water (or 1 can L/S chic broth)
3 dashes cumin
2 dashes oregano
3 dashes Mrs. Dash(r), tomato basil garlic flavor
1/2 tsp kosher salt
1/4 tsp. salt sense(r)
1 dash cayenne pepper (optional)
1 Tbsp chili powder (optional)
1 Tbsp Fajita seasoning
1 dash basil (optional)
How To Prepare:
Place all of the ingredients (except chicken) into the crockpot and give it a stir. Taste and adjust spices, if desired. Chili powder potency will enhance with both the cooking as well as days in fridge, so don't overdo it, unless you really like it hot. Add the chicken and stir again. Cover and turn crockpot to high for 3 hrs., remove chicken and allow it to sit for 5 minutes. Shred chicken and return it to the crockpot, stir and turning down to low now for 2 to 3 more hours. **Alternatively, cook on low for 7 to 8 hrs. shredding chicken just before serving.
Serve with a dollop of sour cream or a few cubes of cream cheese & some shredded mexican flavored cheeses, if desired. I also enjoy sprinkling in a bit of powdered lime "True Lime"
My hubby gives it a 10. Enjoy!
Number of Servings:
7 to 10
Carbs per serving - include all nutritional information if known: