Versatile South-of-the-Border slow cooker chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 jar Salsa (24oz) => you pick how spicy2 cans condensed Cream of Mushroom Soup (do not add water or milk)2 cans Diced Tomatoes => with or without chillies2 cans Kidney Beans, drained1 can Black Beans, drained1 can Corn, drained2 small (or 1 large) Onion, chopped1 packet of Taco (or Burrito or Chili) Seasoning5 medium Chicken Breasts1 8oz package Sliced MushroomsNote: if you do not like spicy food and choose to make this recipe very mild, you may wish to add 1/2-1 Tbsp of "Italian seasoning" for additional flavorVariations include:-1 can Lima Beans, drained (instead of corn)-1 can Mixed Vegetables, drained (instead of corn)-2 cups fresh Peppers (hot and/or sweet), chopped (instead of corn)-2 cups fresh Vegetables (eggplant, peppers, summer squash, zucchini, etc.), chopped (instead of corn)-your own seasonings including Crushed Red Pepper, Cumin, Adobo, Garlic Powder, Onion Powder, etc. (instead of pre-packaged seasoning)-1 large (or 2 small) Eggplant (instead of chicken) => add with mushrooms-2-2.5 pounds Tofu (instead of chicken) => add with mushrooms -2 Turkey Breasts (instead of chicken)-2-2.5 pounds of Beef, cubed (instead of chicken)-2 cloves Garlic, minced (in addition to above recipe)
1. Mix salsa, condensed soup, diced tomatoes, beans, corn, chopped onion, and packaged seasoning together.
2. Place chicken breasts on top of mixture and cook for 2-4 hours on high or 6-8 hours on low.
3. Remove chicken (make sure there is no pink inside the thickest portion) and cut into small pieces or shred. Then return chicken to mixture and add sliced mushrooms. Cook an additional 30 minutes.
This makes about 20 1cup servings.
Versatility:
-2 servings over 3/4 cup rice (white or brown) for a meal
-2 servings over grilled vegetables for a meal
-2 servings over pasta for a meal
-1/2-1 serving over a baked potato (no butter, no sour cream) for a side dish or main course
-Use a slotted spoon to strain out the hearty portion and fold 3/4 cup in a tortilla for a burrito (cheese and lettuce optional)
-Mix 1 serving with 1/2-3/4 cup rice and use to stuff a bell pepper for a main course
-1 serving as a soup/stew (with or without a sprinkle of cheese) with a meal
Number of Servings: 20
Recipe submitted by SparkPeople user DOCDRAGON.
2. Place chicken breasts on top of mixture and cook for 2-4 hours on high or 6-8 hours on low.
3. Remove chicken (make sure there is no pink inside the thickest portion) and cut into small pieces or shred. Then return chicken to mixture and add sliced mushrooms. Cook an additional 30 minutes.
This makes about 20 1cup servings.
Versatility:
-2 servings over 3/4 cup rice (white or brown) for a meal
-2 servings over grilled vegetables for a meal
-2 servings over pasta for a meal
-1/2-1 serving over a baked potato (no butter, no sour cream) for a side dish or main course
-Use a slotted spoon to strain out the hearty portion and fold 3/4 cup in a tortilla for a burrito (cheese and lettuce optional)
-Mix 1 serving with 1/2-3/4 cup rice and use to stuff a bell pepper for a main course
-1 serving as a soup/stew (with or without a sprinkle of cheese) with a meal
Number of Servings: 20
Recipe submitted by SparkPeople user DOCDRAGON.
Nutritional Info Amount Per Serving
- Calories: 176.2
- Total Fat: 3.3 g
- Cholesterol: 35.7 mg
- Sodium: 642.2 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 5.2 g
- Protein: 18.7 g
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