I don’t eat Mexican food very often, but I LOVE it! And thanks to my crockpot, it’s a whole lot easier to make! This recipe is a favorite out of the Thankful 30 Crock Pot edition cookbook. The next time looking at your calendar makes you want to run straight for fast food, just take a breath and get out your crock pot. You’ll be glad you can end the day on a delicious dinner with your family. It’s gluten free, nut free and dairy free. The best part is you won’t feel like you are overloaded on carbs after you eat it!


- 2 Tbsp. coconut oil
- 1.5 lbs. of skinless, boneless chicken breasts
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can organic black beans, drained and rinsed
- 1.5 cups chicken stock 1 cup organic corn
- 3 tsp. chili powder
- 2 tsp. sea salt
- 1 tsp. ground cumin
- Grease the bottom and sides of the crock pot with coconut oil.
- Place chicken breasts on the bottom of the crock
- Combine the tomatoes and spices in a small bowl and mix well.
- Add the mixture in the crock pot.
- Cook on low for 6-8 hours.
- Add the black beans and corn for an additional 30 minutes if desired.
- Shred the chicken in bite sized pieces with two forks. (You can do this right in the crock pot!)
- Serve in a bowl and add desired toppings.
- I love to add fresh avocados, salsa, goat cheese and a sliced lime.