- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.8
- Total Fat: 1.9 g
- Cholesterol: 20.6 mg
- Sodium: 928.4 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 13.5 g
- Protein: 21.0 g
Phil's Phavourite Phood PhillerSubmitted by: TIMANTEC
IntroductionSlow cooker recipe with pureed pinto beans from the food processor because I wanted to try it... It's something of a taco/burrito type filler, for the most part. Slow cooker recipe with pureed pinto beans from the food processor because I wanted to try it... It's something of a taco/burrito type filler, for the most part.
Chicken Breast, no skin, 3 unit (yield from 1 lb ready-to-cook)
Beans, black, 1 cup
Beans, pinto, 1 cup
Beans, red kidney, 1 cup
Beans, white, 1 cup
Water, tap, 1 cup (8 fl oz)
Yellow Sweet Corn, Canned, 1 cup
Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.)
Diced Chilies, 4 serving
La Victoria Thick'n Chunky Salsa Verde Medium, 30 tbsp/1 jar
Chili powder, 2 tbsp
Onion powder, 1 tsp
Cumin seed, 1 tsp
Red Pepper Flakes, 2 tbsp
Place chicken pieces at bottom of pot
Sprinkle 1 tbsp Red Pepper Flakes over chicken along with the onion powder.
Pour 1 cup water in at the base.
Wash and finely dice 2 potatoes, then add to the pot over the chicken.
In a food processor: add 1 can pinto beans (with juice), 1 can diced chilies and the other 1 tbsp Red Pepper Flakes... buzz until a pasty goo, pour over chicken & potato bits.
Drain/rinse beans (I use a collander) along with the corn then pour in the pot. Top this off with the chili powder.
Last, pour in the Salsa Verde over the whole thing.
Cover and set on Low (if you've the time), High (if'n you're in a hurry) or Automatic (if your slow cooker has this setting and you're not really sure when everyone will be ready for dinner).
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TIMANTEC.