Easy Mexican Chicken Crock-Pot Chowder
- Number of Servings: 9
Ingredients
1 can Cream of Chicken soup1 can of yellow corn1lb boneless, skinless chicken breast1 can 4oz Fritos Jalapeno & Cheddar Cheese dip1 can fat-free chicken broth1/2 cup canned green chilies1c light sour cream
Combine corn, cream of chicken, chicken broth, green chilies w/juice into crock-pot on low heat.
Add a pck of chopped chicken to crock-pot and cook for 3-4hrs.
After 3-4hrs, in a sepparate bowl, mix 1C of the crock-pot mix with the sour cream and cheese dip and mix well.
Add the mixture to the crock-pot and cook for an additional 10-15mins.
Number of Servings: 9
Recipe submitted by SparkPeople user GATEE2003.
Add a pck of chopped chicken to crock-pot and cook for 3-4hrs.
After 3-4hrs, in a sepparate bowl, mix 1C of the crock-pot mix with the sour cream and cheese dip and mix well.
Add the mixture to the crock-pot and cook for an additional 10-15mins.
Number of Servings: 9
Recipe submitted by SparkPeople user GATEE2003.
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 7.7 g
- Cholesterol: 14.5 mg
- Sodium: 810.7 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
Member Reviews
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MIRAGE727
First of all, it was so easy to make. Secondly, I chose Southwestern Style Corn. I put in 3 whole raw chicken breasts to start then before I added the mix, I shredded/cubed the chicken. I also agree that 9 portions is too small. I will pull servings by the cup and see what the count is. - 1/26/11
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JANELLEGREZ
LOVED IT!! Super easy. I substituted cream styled corn since that's what my husband bought by accident. I also used raw chicken breasts and put it on for 8 hours. Then I just cut the chicken up when I finished the recipe. The only complaint is the portion sizes seam small, but still low cal.! - 3/11/09