A delicious meal to set and forget.
Ingredients
-1 lb chicken breasts
-1 lb dry pinto beans, rinsed
– 1 jar of salsa
– 1 chopped yellow onion
-3.5 cups of water
-taco seasoning (chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper, red crushed pepper)
Directions
1. Add beans, water, salsa to crockpot. Stir around to get beans coated.
2. Place chicken breasts on top.
3. Cover and cook on high for 4-6 hours or low for 7-8.
4. After 3 hours, remove lid and mix everything around (if you are around).
5. After 5-6 hours, remove lid, use two forks to shred the chicken, add in 2-3 tablespoons of taco seasoning.
6. Serve with avocado, plain greek yogurt, more salsa, whatever else you desire (jalapenos, cilantro, etc)!
About Jessica Stewart
Jessica is a 2011 graduate from Michigan State University with a Bachelors of Science in Kinesioloy specializing in Exercise Science. She is a certified personal trainer through the National Academy of Sports Medicine (NASM).
Jessica completed her MSU internship at State of Fitness in the Spring of 2011. Under the supervision and guidance of Justin Grinnell and Rebecca Klinger, Jessica gained valuable experience in training clients.
Jessica is a long-distance runner, completing many road races ranging from 5k to marathon. This October the Chicago marathon will be her third 26.2 mile race. Jessica played varsity soccer and volleyball throughout high school. She has also completed triathlons and adventure races.
Having a passion for an active and healthy lifestyle led Jessica to join the State of Fitness team! She hopes to pass on her love for fitness onto all of her clients.
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