Crockpot Meat Recipe (3/4 cup serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 tbsp vegetable oil16 ounces boneless, skinless, chicken thighs8 ounces canned stewed tomatoes (Mexican)8 ounces canned diced tomatoes8 ounces canned kidney or pinto beans drained and rinsed1/2 cup salsa10 ounce bag frozen mixed vegetables1 cup tap water
Place ingrediants into large Crockpot or large stove pot. Measure 2 tbsp oil into bottom, and then add raw chicken. Next add beans, tomatoes, salsa, water, and top with b ag of frozen mixed vegetables. Place lid on. Cook in Crockpot on high for 5 hours or low for 8 hours. Cook in pot on stovetop with lid on for 2 hours, stirring occasionally. Store in refrigerator to use in
chicken and rice soup, spaghetti, and enchilada recipes. Makes 9 3/4 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user PRINCESS_JULIE.
chicken and rice soup, spaghetti, and enchilada recipes. Makes 9 3/4 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user PRINCESS_JULIE.
Nutritional Info Amount Per Serving
- Calories: 96.7
- Total Fat: 3.6 g
- Cholesterol: 4.6 mg
- Sodium: 291.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.8 g
- Protein: 5.0 g
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