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4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 2.2 g
  • Cholesterol: 6.6 mg
  • Sodium: 373.9 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.0 g

View full nutritional breakdown of Slow Cooker Chicken calories by ingredient
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Slow Cooker Chicken

Submitted by: MELPRES


Number of Servings: 10

Ingredients

    1 lb boneless, skinless chicken breasts
    1 cup frozen corn
    1 cup salsa
    1 can cream of chicken soup
    1 cup water
    1 cup uncooked rice
    1 package taco seasoning

Directions

Put all ingredients into slow cooker and cook on low for 6-8 hours. Chicken will be moist and scoop out rice mixture as your side dish (1/2 cup). Personally, I shred the chicken after it is done cooking and make burritos out of the mixture. If you choose to do this, shred chicken and mix well. Add 1/2 cup mixture and roll up into tortillas. Place in 9X13 pan and top with salsa and cheese, if desired. Bake for 15-20 mins. Top with lettuce, tomatoes, and sour cream if desired. (nutritional info is not for tortillas, cheese, or sour cream). Will make approx 10-12 burritos.

Number of Servings: 10

Recipe submitted by SparkPeople user MELPRES.






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Member Ratings For This Recipe

  • I absolutely loved this recipe! I added a chopped red bell pepper and half of a chopped onion to boost the veggie (and flavor) content. For a little extra kick of spicyness I also added a teaspoon of crushed red pepper. I served it with refried black beans rolled up in whole wheat tortillas. - 8/20/09

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  • I only added 1/2 the water suggested. I did not want to risk it being to runny. I thought it was excellent. I used spicy taco mix to give it a little kick. I will use the leftovers for burritos - 12/7/08

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  • My husband (picky eater) and I just finished eating this for dinner and are both very pleased. It was very easy and very tasty. Also, very filling! Thank you for sharing. I figured one chicken breast with 1/2 cup of the rice mixture was one serving. - 8/3/08

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