Creamy salsa crockpot chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. boneless, skinless chicken breast2 cans of Cream of Chicken soup2 cans of black beans, reduced sodium, drained2 cans of fire-roasted diced tomatoes, with juice1 can of whole kernel corn, drained1 bag of diced peppers and onions (5 cups)Southwestern spice blend, to taste
* Combine all of the ingredients except the chicken and frozen veggies in a large capacity Crock Pot.
* Add chicken (can be either thawed or frozen) and be sure the sauce mixture covers all of the chicken.
* Cook on high for 6 hours or low for 8.
* With about 30 minutes left to cook, add the frozen veggies, stir, cover and continue cooking.
* When done, shred the chicken with two forks.
* Serve over brown rice, whole grain pasta or with tortillas. Can also be a delicious topping to a taco salad.
Serving Size: 8 LARGE servings
* Add chicken (can be either thawed or frozen) and be sure the sauce mixture covers all of the chicken.
* Cook on high for 6 hours or low for 8.
* With about 30 minutes left to cook, add the frozen veggies, stir, cover and continue cooking.
* When done, shred the chicken with two forks.
* Serve over brown rice, whole grain pasta or with tortillas. Can also be a delicious topping to a taco salad.
Serving Size: 8 LARGE servings
Nutritional Info Amount Per Serving
- Calories: 221.3
- Total Fat: 2.6 g
- Cholesterol: 32.5 mg
- Sodium: 562.2 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 6.8 g
- Protein: 20.2 g
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