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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 4.0 g
  • Cholesterol: 54.8 mg
  • Sodium: 1,148.2 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.9 g

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

Submitted by: LIZZYDJ

Introduction

This uses frozen chicken breasts which makes it super easy. After shredding the chicken, it ends up having the consistency of a "stoup" (thick soup/stew). I'm going to try it tonight with shredded lettuce and whole wheat tortillas, but it could easily be served by itself in a bowl. If you're watching your sodium intake, you may want to substitute low-sodium products for some of the ingredients. I just used what I had in the cupboard, but will probably try to lower the sodium the next time around. This uses frozen chicken breasts which makes it super easy. After shredding the chicken, it ends up having the consistency of a "stoup" (thick soup/stew). I'm going to try it tonight with shredded lettuce and whole wheat tortillas, but it could easily be served by itself in a bowl. If you're watching your sodium intake, you may want to substitute low-sodium products for some of the ingredients. I just used what I had in the cupboard, but will probably try to lower the sodium the next time around.
Number of Servings: 6

Ingredients

    2 Frozen Chicken Breasts (mine weighed 1.4 lbs or 20 oz.)
    11 oz. Can of Corn (I used White Shoepeg)
    14.5 oz. Can of Petite Diced Tomatoes, drained
    1 can of Cream of Mushroom Soup
    1 cup of Diced Onions
    7 oz. can of Diced Green Chiles
    12 oz. of Salsa (I used Archer Farms Pineapple Peach)
    Taco Seasoning (I used about 5 teaspoons)

Directions

Makes 6 one-cup servings.

Place the frozen chicken on the bottom of the slow cooker. Sprinkle with taco seasoning (you may want to reserve some for the end to flavor to your taste). In this order, add the onions, corn, tomatoes, cream of mushroom soup, chiles, and finish with the salsa. Cook on LOW for 8-10 hours (this might work just fine by cooking it on high for a shorter amount of time, but I haven't tried that).
After cooking, pull apart the chicken breasts with fork to shred and mix all together. Season with salt, pepper, cumin, cayenne pepper, or anything else that makes it taste good to you!

Number of Servings: 6

Recipe submitted by SparkPeople user LIZZYDJ.






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