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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 1.1 g
  • Cholesterol: 43.8 mg
  • Sodium: 180.6 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 23.2 g

View full nutritional breakdown of LindaK25's Slow Cooker Bean and Salsa Chicken calories by ingredient
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LindaK25's Slow Cooker Bean and Salsa Chicken

Submitted by: LINDAK25

Introduction

Everybody has their own take on this recipe! I use this recipe for batch cooking and it freezes well. I didn't want to use salsa from a jar because of the sodium. I use my own spice mixes with no sodium, as well. Everybody has their own take on this recipe! I use this recipe for batch cooking and it freezes well. I didn't want to use salsa from a jar because of the sodium. I use my own spice mixes with no sodium, as well.
Number of Servings: 12

Ingredients

    4 frozen boneless, skinless chicken breasts
    1 large red pepper, chopped or sliced
    1 large onion, chopped or sliced
    1 can Bush's Kidney Beans, reduced sodium, rinsed and drained
    1 can Bush's Black Beans, reduced sodium, rinsed and drained
    1 can DelMonte No Salt Added Diced Tomatoes w/Basil, Garlic & Oregano
    1 can Contadina Tomato Past


Tips

--You can top with shredded cheese. Add some rice or pasta and a salad for a great meal.
--I test the chicken with a meat thermometer to make sure it's cooked.
--This freezes well.


Directions

Place frozen chicken in bottom of slow cooker. Stir tomato paste into diced tomatoes and pour over chicken. Add all the other ingredients, then spice to taste. Spices and herbs--fresh or powdered garlic, chipotle, cumin, chili powder, cilantro. I like to use buffalo rub or chipotle rub. Cook on low for 6-8 hours or on medium for 4-5 hours. The chicken will just start to fall apart. I shred the chicken and add it back into the sauce.

Serving Size: Serves 12






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