This recipe makes enough for two family-sized freezer meals though you will likely want to cook up the first batch...
*Makes 2 slow-cooker meals, 5 servings each; ready in 4+ hours
4 pounds boneless, skinless chicken breast, cut into 1 inch pieces (approximately 6-7 breasts)
3 cans black beans, drained
1 can white or red kidney beans, drained
1 jar chunky salsa, mild or medium (16 oz)
1 can whole kernel corn, drained
3-4 cloves garlic, peeled and minced
3-4 green onions, chopped
3 TBS lime juice, preferably fresh (1 – 2 limes, juiced)
3 TBS fresh cilantro, chopped
1 TBS chili powder
¾ – 1 tsp ground pepper
¾ – 1 tsp THM Himalayan Mineral Salt
½ - ¾ tsp ground cumin
½ tsp THM Glucomannan (or xanthan gum)
OPTIONAL ADD-ONS FOR SERVING:
Low-carb Tortillas (1 large or 2 small)
Organic Blue Corn chips (6 chips or so, if no tortilla)
Shredded cheese, garnish amount per serving
0% fat Greek Yogurt
1. Add all ingredients [EXCEPT glucomannan] to a large bowl and mix well. (Glucomannan can be added toward the end of cooking time, IF needed to thicken the mixture.)
2. Put half in one large freezer bag (or container) and half in another.
3. Freeze. *For cooking safety, please see additional notes at bottom.
4. Thaw in fridge before cooking, then place in slow-cooker on high for approximately 4 hours or on low for 6 – 8 hours. For chicken and turkey dishes, it is important to make sure the meat reaches at least 165ºF before serving.
5. Near the end of cooking, check to see how thick the mixture is. If it is not thick enough to scoop, you can sprinkle the glucomannan, while stirring, until well-incorporated. Keep lid off and stir gently, off and on, for a few minutes until mixture reaches desired consistency.
1. Serve in a bowl, with optional garnish of shredded cheese, a scoop of 0% fat Greek Yogurt, tomatoes, chopped onions, a bit of fresh cilantro and 4 – 6 Organic Blue Corn chips (baked).
2. Serve over a bed of shredded lettuce, with optional chopped tomatoes, onions, cilantro, a scoop of 0% fat Greek Yogurt and a garnish amount of shredded cheese.
3. Serve on 1 large or 2 small low-carb tortillas. Optional lettuce, onions, tomatoes, cilantro, 0% fat Greek Yogurt, and a garnish of shredded cheese.
Generally, “low” will heat to around 200ºF and “high” to approximately 400ºF, but depending upon age and model, slow-cookers can vary rather significantly. For first time cooking of any new slow-cooker recipe, it is best to check on the cooking part-way through and adjust cooking temperature and/or time accordingly. Again, make sure chicken or turkey reaches 165ºF before serving.
While many people, perhaps even “most”, regularly cook meals from a frozen state in their slow-cookers, it is important to note that most safety guidelines recommend thawing frozen foods in the refrigerator a day ahead of time before cooking to prevent bacterial growth during the cooking process.
If you do choose to cook this meal from a frozen state, you will need to freeze your freezer bags upright, so the mixture will sit down inside your slow-cooker while frozen. If you freeze your storage bag flat, for better storage in the freezer, you will need to partially thaw before placing in your crock pot. As a compromise, I usually freeze my bags flat, then shortly before cooking, I place the bag in a sink-full of warm water and allow to partially thaw before emptying into my slow-cooker.