Crock Pot Mexican Chicken
(7)
  • Number of Servings: 8
Ingredients
3 boneless chicken breasts, uncooked2 15 oz cans corn, drained & rinsed1 15 oz can kidney beans, drained & rinsed1 15 oz can black beans, drained & rinsed1 lg jar salsa
Directions
Place chicken breasts on bottom. Add corn, kidney beans, black beans, and salsa on top of chicken breasts. Let simmer on low all day. Just before eating, mix in 1 cup ff sour cream. Let cook for another 1/2 hr. Served over brown rice with some ff cheddar cheese on top.

Number of Servings: 8

Recipe submitted by SparkPeople user BAKPAKNMAMA.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 244.1
  • Total Fat: 2.1 g
  • Cholesterol: 52.0 mg
  • Sodium: 619.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 28.4 g

Member Reviews
  • TORIMAC79
     this is so good! the type of salsa one uses makes a big difference in the outcome. I have used whatever beans i have in the cupboard (red, black, kidney) and i have added a cup of rice. also very good and nutritious. - 10/18/10
  • TEAELI
     I will definitely be making this again! Delicious and so easy! - 4/11/10
  • ANNEMENDOZA1002
     It was somewhat bland. I think it needed more seasoning. - 8/30/07
  • 4X4PAWS
     This is a favorite at my house. We usually serve it on a whole wheat tortilla. - 7/24/07
  • SAKISMOM1
     I got this recipe at Weight Watchers and it is delicious, my instructions call for using frozen chicken breasts and I do not add the sour cream to the last 1/2 hour. This is delicious and even people that are not crazy about Mexican food love it... - 7/17/07
  • THINKTHIN313
     Quick and easy, and low-fat as well. I also sprinkled chopped cilantro and chopped green onions when plated up. - 6/20/07



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