Kickin' Creamy Chicken Stew in a Slow Cooker using FROZEN chicken breasts
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 293.2
- Total Fat: 5.1 g
- Cholesterol: 77.8 mg
- Sodium: 438.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 8.7 g
- Protein: 35.0 g
View full nutritional breakdown of Kickin' Creamy Chicken Stew in a Slow Cooker using FROZEN chicken breasts calories by ingredient
Introduction
For this recipe I use frozen chicken tenders or chicken breasts (yes, frozen) in my slow cooker. I did my research on cooking frozen chicken in a slow cooker, and it is totally safe, and apparently more common than I thought. This is a good recipe to substitute beans, veggies, etc. and make it they way you want.Note: I also have a low sodium version of this recipe that is similar, and tastes good, too! For this recipe I use frozen chicken tenders or chicken breasts (yes, frozen) in my slow cooker. I did my research on cooking frozen chicken in a slow cooker, and it is totally safe, and apparently more common than I thought. This is a good recipe to substitute beans, veggies, etc. and make it they way you want.
Note: I also have a low sodium version of this recipe that is similar, and tastes good, too!
Number of Servings: 10
Ingredients
-
5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
Directions
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on high for 4-5 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas (not included in nutritional info.)
One serving is 1/2 a breast or 2 large chicken tenders.
Number of Servings: 10
Recipe submitted by SparkPeople user APRILDAWN678.
Cook on high for 4-5 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas (not included in nutritional info.)
One serving is 1/2 a breast or 2 large chicken tenders.
Number of Servings: 10
Recipe submitted by SparkPeople user APRILDAWN678.
