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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.1
  • Total Fat: 2.1 g
  • Cholesterol: 52.0 mg
  • Sodium: 619.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 28.4 g

View full nutritional breakdown of Crock Pot Mexican Chicken calories by ingredient
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Crock Pot Mexican Chicken

Submitted by: BAKPAKNMAMA


Number of Servings: 8

Ingredients

    3 boneless chicken breasts, uncooked
    2 15 oz cans corn, drained & rinsed
    1 15 oz can kidney beans, drained & rinsed
    1 15 oz can black beans, drained & rinsed
    1 lg jar salsa

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Directions

Place chicken breasts on bottom. Add corn, kidney beans, black beans, and salsa on top of chicken breasts. Let simmer on low all day. Just before eating, mix in 1 cup ff sour cream. Let cook for another 1/2 hr. Served over brown rice with some ff cheddar cheese on top.

Number of Servings: 8

Recipe submitted by SparkPeople user BAKPAKNMAMA.






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Member Ratings For This Recipe

  • this is so good! the type of salsa one uses makes a big difference in the outcome. I have used whatever beans i have in the cupboard (red, black, kidney) and i have added a cup of rice. also very good and nutritious. - 10/18/10

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  • I will definitely be making this again! Delicious and so easy! - 4/11/10

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  • It was somewhat bland. I think it needed more seasoning. - 8/30/07

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  • This is a favorite at my house. We usually serve it on a whole wheat tortilla. - 7/24/07

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  • I got this recipe at Weight Watchers and it is delicious, my instructions call for using frozen chicken breasts and I do not add the sour cream to the last 1/2 hour. This is delicious and even people that are not crazy about Mexican food love it... - 7/17/07

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  • Quick and easy, and low-fat as well. I also sprinkled chopped cilantro and chopped green onions when plated up. - 6/20/07

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