- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.8
- Total Fat: 4.0 g
- Cholesterol: 72.3 mg
- Sodium: 293.6 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.8 g
- Protein: 27.2 g
MAKEOVER: Slow-Cooker Salsa Chicken (by KJELLYBEAN15)Submitted by: KJELLYBEAN15
View the original recipe for Slow-Cooker Salsa Chicken
IntroductionThis is my alteration to Chef Meg's Slow Cooker Salsa Chicken. The only change is the use of Rotel canned tomatoes. This is my alteration to Chef Meg's Slow Cooker Salsa Chicken. The only change is the use of Rotel canned tomatoes.
2 pounds (32 ounces) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 Can Rotel canned tomatoes (I use the Hot version with peppers)
2 tablespoons Taco Seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tablespoons sour cream, reduced fat
6-8 hours to prepare; 15 minutes of active cooking time
Makes 8 one-cup servings of chicken.
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.