Mexican Veggie Chicken - Crock Pot

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
Kroger Chicken Tenderloins (frozen, plain), 12 oz or about 7 piecesCampbell's fiesta nacho cheese soup, 1 canSalsa, 1 cupKroger Reduced Fat Sour Cream, 4 tbsp or 1/3 cupKroger Fiesta Vegetables, Frozen 1 bag (great way to sneak in more veggies!)Kroger Diced Green Chiles, 1 small canCrisco Extra Virgin Olive Oil, 3 tbsp or 3 swirls around bottom of crock pot
Directions
Put all liquid in bottom of crock pot, except the olive oil
Place all frozen chicken pieces in a single layer, or as close as you can, on top of liquid
Drizzle olive oil on top of the chicken
Set the crock pot for 8-10 hours, mine tends to get pretty hot so I always increase the cooking time.
With about an hour or two left in cooking, flip chicken pieces being careful to not break them and stir the liquid.
Layer the frozen veggies and the green chiles on top of the chicken spreading them out with the back of your serving spoon.
Serve with tortillas, over fortified or whole wheat pasta or rice.
Enjoy!

Serving Size: Makes 6 servings; about 3/4 cup

Number of Servings: 6

Recipe submitted by SparkPeople user FUNHEALTHLOVE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 222.5
  • Total Fat: 11.9 g
  • Cholesterol: 39.2 mg
  • Sodium: 793.6 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 14.9 g

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