Crock-Pot Salsa Chicken Spinach Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 pounds boneless, skinless chicken breasts1 jar (16 oz) of salsa1 can reduced sodium black beans1 can sweet golden corn1 medium red onion (chopped)2 jalepenos1 packet of taco seasoning1 package of baby spinach
1. Coat chicken breasts in taco seasoning and place at the bottom of crock-pot.
2. Chop 1 medium red onion and add to crock-pot
3. Core 2 jalepenos, dice, and add to crock-pot.
4. Cover chicken, onions, jalepenos with full jar of salsa in crock-pot.
5. Put the crock pot on low and set timer for 4 hours.
6. After 4 hours, shred the chicken to desired size.
7. Rinse black beans and corn and add to crockpot.
8. Let beans and corn warm up while shredded chicken continues to soak up juices in crock-pot.
9. Serve 1 cup of crock-pot mixture over a bed (or bowl!) of spinach.
Serving Size: Makes approximately 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CODISCLEANEATS.
2. Chop 1 medium red onion and add to crock-pot
3. Core 2 jalepenos, dice, and add to crock-pot.
4. Cover chicken, onions, jalepenos with full jar of salsa in crock-pot.
5. Put the crock pot on low and set timer for 4 hours.
6. After 4 hours, shred the chicken to desired size.
7. Rinse black beans and corn and add to crockpot.
8. Let beans and corn warm up while shredded chicken continues to soak up juices in crock-pot.
9. Serve 1 cup of crock-pot mixture over a bed (or bowl!) of spinach.
Serving Size: Makes approximately 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CODISCLEANEATS.
Nutritional Info Amount Per Serving
- Calories: 171.1
- Total Fat: 2.8 g
- Cholesterol: 33.0 mg
- Sodium: 648.2 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.9 g
- Protein: 17.7 g
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