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Chicken Carnitas Bowl with Black Beans and Corn

By Amanda Turner MS, RD | August 07, 2015

1 ½ - 2 lbs. Chicken breasts
1 - 8 oz can tomato sauce
1 – 10 oz can diced tomatoes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon garlic powder
½ tablespoon paprika
1 small white onion, peeled and chopped
1 lime, juiced
½ cup cilantro, chopped Optional: no salt added canned black beans and/or sweet corn


1. In the bottom of slow cooker, stir together the tomato sauce, diced tomatoes, cumin, chili powder, dried oregano, garlic powder, paprika, onion and lime juice. Add the chicken and cover it with the tomato mixture. Cover, set the slow cooker to low and cook until chicken is tender, about 6-8 hours.

2. Remove chicken from the slow cooker and place on cutting board. Using two forks shred the chicken and place back into the slow cooker, mixing well. Stir in cilantro and season to personal taste.

3. Serve with no salt added canned black beans and no salt added canned sweet corn and a small amount of fat (avocado, hummus, olives, or low fat cheese).