Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 395.6
Total Fat 3.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.3 g
Cholesterol 133.4 mg
Sodium 1,567.8 mg
Potassium 671.7 mg
Total Carbohydrate 38.4 g
Dietary Fiber 7.1 g
Sugars 0.7 g
Protein 60.1 g
Vitamin A 18.5 %
Vitamin B-12 0.0 %
Vitamin B-6 7.4 %
Vitamin C 32.4 %
Vitamin D 0.0 %
Vitamin E 3.2 %
Calcium 24.0 %
Copper 16.3 %
Folate 14.3 %
Iron 30.8 %
Magnesium 7.2 %
Manganese 11.8 %
Niacin 8.9 %
Pantothenic Acid 7.1 %
Phosphorus 8.0 %
Riboflavin 5.8 %
Selenium 1.4 %
Thiamin 4.4 %
Zinc 3.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Southwestern Chicken

View the full Slow Cooker Southwestern Chicken Recipe & Instructions
Submitted by: JOROTZ
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Southwestern Chicken

200 calories of Kirkland Perdue Chicken Breast Boneless Skinless, (8 oz)

72 calories of Yellow Sweet Corn, Canned, (0.42 can (12 oz) yields)

69 calories of Bush's, Black Beans, (0.33 cup)

31 calories of Kraft Free Shredded Cheddar Cheese, (0.17 cup)

24 calories of Salsa, (0.33 cup)


Nutrition & Calorie Comments  

Chicken was still dry. But it did have good flavor. Wrapped it in flour tortilla's, low fat cheese, & low fat sour cream. Should have cooked up some spanish rice to go with, but got home too late. Submitted by:
MSHELLI
(6/22/12)
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EXCELLENT!!! I always use medium salsa and the black beans I cook w/no salt. This was certainly not bland, but very tasty. Used chicken thighs as kids like them. Baked in oven less than 2 hrs. shredded chicken and added about 2 C. leftover rice at end. Will certainly make again!! Submitted by:
CAROLJ35
(6/12/12)
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OH MY GOODNESS, THIS WAS DELICIOUS!
I added a tbsp each of powdered garlic and cumin, and a few tbsp of hot sauce (I love spicy food!). Also, instead of shredded cheese, I used low-fat cream cheese.
Best dinner I've had in MONTHS. 		Submitted by:
AFEWMARBLES
(11/5/11)
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This tasted delicious! I changed the canned veggies for frozen & got the fresh made salsa to help lower the sodium. Great to have everyone happy at dinner, we LOVED this :) Submitted by:
KCER321
(5/6/11)
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I added an onion, cumin, and red pepper flakes and a little chipotle in adobo sauce. I also added brown rice. I used 1/2 c of low fat cheese & 1/2 c lowfat cream cheese. Served it in a tortilla. It was so good my husband ate more than a serving so I'm freezing it in single serving sizes, lol. Submitted by:
NOILEDNWAD
(4/28/11)
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I changed out the chicken for 12oz boneless pork chops, fire roasted tomatoes for most of the salsa, frozen corn and organic beans to cut down on the sodium, added 1/2 cup water. Submitted by:
KDCLEWIEN1
(11/27/10)
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Good and easy recipe, but after I rinsed the beans to reduce the sodium it didn't have much flavor. I think that taco seasoning would have done the trick. I also used frozen corn instead of canned corn because it was what I had on hand. Did not add cheese, could have added flavor with cheese too. Submitted by:
RISRMC
(7/21/10)
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This was so good. It was a very filling meal. Used low fat cream cheese instead of the other cheese. Thanks for sharing. Submitted by:
JUSTDEBC
(3/9/10)
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DELICIOUS! I added some fresh vegetables (red onion, orange, yellow, red peper), about 1 tbsp of cilantro and chili powder, 1/2 cup vegetable stock (I like it juicy). I also cooked with rice. Put some Mexican cheese and fat-free sour cream in the end. Yum yum... Submitted by:
ZOOSTATION
(1/31/10)
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loved it! i made nachos out of mine by eating a serving of blue corn tortilla chips (about 140 calories) with it. very satisfying and filling! Submitted by:
CASSAFRASS20
(3/2/09)
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I saw this recipe on another website with one variation. 30 minutes before serving, throw in an 8 oz pkg oif reduced fat cream cheese instead of the shredded cheese. It's delicious. You can also shred the chicken and eat it as a dip with baked tortilla chips. Yum Submitted by:
LAR0003
(1/17/09)
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This was an instant hit at our house. I used no salt added canned corn. Submitted by:
LATEBIRD
(5/2/08)
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VERY YUMMY! I served with some sour cream. I think the salsa you use makes the difference- choose the HEAT that you like. Canned foods are high in sodium so choose no salt added corn or use frozen! Also, fat free cheese is higher in sodium than low fat, so I always choose low fat! HAPPY EATING! Submitted by:
LEKAMARIE
(12/10/07)
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My family and co-workers love this receipe. It is easy and you have great flavor and a high amount of protein. Submitted by:
VICKIEWTN1
(11/8/07)
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So easy to make and loved that it was full of protein. We served it with a dollop of sour cream......yummy!! I thought it was very tasty and would make it again, but my husband thought it was on the bland side. Maybe I'll try it again with a different salsa. Submitted by:
ZIEGLERJ
(8/30/07)
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My husband and I liked it and would make again. It had alot of fiber which was a plus and we also added sour cream and a tortilla to complete the meal. I did change it a bit and only used 6 oz of Salsa 2 TBSP of hot taco sauce and added green onions to the dish. Submitted by:
FARLEYDTR
(7/26/07)
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I liked that it had a lot of fiber and color, but it was sort of bland for me. My husband didnt like it at all. Submitted by:
CHANTAKG
(5/22/07)
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winner! We put a dollop of lowfat(light) sour cream on the veggies...nummmmmer. Served it with a salad and melon. Huge hit! Submitted by:
GR8FRIENDS
(5/18/07)
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I love this recipe. I have made it twice and the second time i used more beans and less corn. I also love how low in fat it is. Submitted by:
H.S.WEIGHT
(5/15/07)
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using low sodium beans, frozen corn, and making sure the salsa is low sodium would solve the sodium issue. I'm surprised it's so high. Submitted by:
KIMINMI
(5/8/07)
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Too much sodium... Submitted by:
ELBABER
(5/6/07)
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This is fantastic!! Very flavorful & the chicken gets so tender it shreds beautifully. I didn't drain the corn and had a bit of soupy reserve, so you might want to drain one or just strain the liquid (as I did). EXCELLENT flavor, easy, good color & lots of fiber - will make again and again!! :) Submitted by:
AETERNE
(5/1/07)
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