Modified Chicken Salsa with Labaneh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs. chicken breast, skinless, boneless 1.5 cup Ro*Tel Mild Diced Tomatoes & Green Chilies 312 gram(s) Old El Paso Original Salsa 200 gram(s) Pinar labaneh light (by AREEJ_R) 1 medium yellow onion. sliced thinly1 large carrot, grated 100 gram(s) Old El Paso Garlic and Paprika Taco Seasoning Mix
1. Place chicken breasts in bottom of slow cooker.
2. Sprinkle taco seasoning mix on top.
3. Grate carrots and slice onions, then layer them over the seasoned chicken.
4. Pour salsa and Ro*Tel tomatoes and chilies on top. Add 1/2 cup of water*.
5. Set slow cooker to LOW and let cook for 6-8 hours.
6. When chicken is completely cooked, shred it with a fork and allow it to absorb some of the juices.
7. Prior to serving, stir in the labaneh and allow to incorporate.
Serve with corn tortillas, over brown rice or spoon over green salad. Enjoy!
Serving Size: Makes approximately 8 1-cup servings
2. Sprinkle taco seasoning mix on top.
3. Grate carrots and slice onions, then layer them over the seasoned chicken.
4. Pour salsa and Ro*Tel tomatoes and chilies on top. Add 1/2 cup of water*.
5. Set slow cooker to LOW and let cook for 6-8 hours.
6. When chicken is completely cooked, shred it with a fork and allow it to absorb some of the juices.
7. Prior to serving, stir in the labaneh and allow to incorporate.
Serve with corn tortillas, over brown rice or spoon over green salad. Enjoy!
Serving Size: Makes approximately 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 6.0 g
- Cholesterol: 77.7 mg
- Sodium: 190.0 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.9 g
- Protein: 31.3 g
Member Reviews