Teriyaki Sauce

• 1/4 c coconut aminos
• 1/4 c low sodium soy sauce
• 1/4 c brown sugar
• 1 Tb minced garlic
• 1 Tb ginger paste
• 2 tsp white vinegar
• 1 tsp sesame oil 
• 1 Tb corn starch 

*adapted from MacroFriendlyFood 

Fiesta Chicken

Ingredients

• ▢ 1 lbs boneless, cooked & shredded chicken breasts
  
• ▢ 1 cup yellow onion (diced)
• ▢ 1 packet 4 Tbsp ranch seasoning mix
• ▢ 2 tbsp taco seasoning
• ▢ 1 (15 oz) can 2 c black beans (drained and rinsed)
• ▢ 1 (15 oz) can 1 c whole-kernel corn (not drained)
• ▢ 1 (14.5 oz) can diced tomatoes (not drained)
• ▢ 1 (4 oz) can diced green chilies salsa (drained)
• ▢ 1 tsp black pepper 1 tsp McCormick steak seasoning? 
• ▢ 2 tsp garlic (minced)
• ▢ 8 oz cream cheese

Instructions

 

• Add onion to the bottom of a 6-quart crock pot and add the chicken on top.
• Sprinkle ranch seasoning and taco seasoning over the top of the chicken. Pour black beans, corn, tomatoes, green chilies, black pepper, and garlic on top of the chicken. Then, place the cream cheese on top.
• Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Shred the chicken in the crock pot with two forks and mix until well combined.
• Serve over rice, tortillas, or nachos, and enjoy!

 altered from: https://slowcookermeals.com/crock-pot-fiesta-chicken/