Marcia's Mexican Chicken (crock pot)

Name: Marcia''s Mexican Chicken (crock pot) Recipe
Yield: 6
Ingredients: 20 oz boneless skinless chicken breasts cut into chunks; 3 large bell peppers any color combination cut into strips; 1 large onion sliced; 1.5 large jars of Great Value Corn & Black Bean Salsa

Number of Servings: 6

Ingredients

20 oz boneless skinless chicken breasts, cut into chunks3 large bell peppers, any color combination, cut into strips1 large onion, sliced1.5 large jars of Great Value Corn & Black Bean Salsa

Directions

Place all ingredients in slow cooker, stir to coat everything with salsa. Start on high in the morning, turn down to low at lunch time, or cook low all day.

Number of Servings: 6

Recipe submitted by SparkPeople user DARBOYMOM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 212.7
Total Fat: 1.0 g
Cholesterol: 54.2 mg
Sodium: 876.8 mg
Total Carbs: 23.4 g
Dietary Fiber: 3.3 g
Protein: 20.1 g

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Chicken Enchilada-Style for the Slow Cooker

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN