Crock Pot Mexican Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can 97% Fat Free Cream of Mushroom Soup1 cup Reduced Fat Sour Cream1 cup 2 % Milk1 cup salsa1 packet Old El Paso Reduced Sodium Taco Seasoning1/2 cup chopped carrots1/2 cup chopped onions1/2 cup chopped cherry tomatoes1 can Sweet Yellow Corn1 can Black Beans2 cups rice4 large boneless skinless chicken breasts- cubed
Makes 8- 1 cup servings
Mix sour cream, mushroom soup, milk, salsa, and taco mix together in large mixing bowl. Add chopped onions, tomatoes, carrots and beans. Pour over cubed chicken in crock pot. Cook for 4 hours on high, or 8 hours on low.
Two hours before serving add rice and corn.
Spice it up with green chiles, hot sauce, or jalapenos!
Number of Servings: 8
Recipe submitted by SparkPeople user JJSMOMMY08.
Mix sour cream, mushroom soup, milk, salsa, and taco mix together in large mixing bowl. Add chopped onions, tomatoes, carrots and beans. Pour over cubed chicken in crock pot. Cook for 4 hours on high, or 8 hours on low.
Two hours before serving add rice and corn.
Spice it up with green chiles, hot sauce, or jalapenos!
Number of Servings: 8
Recipe submitted by SparkPeople user JJSMOMMY08.
Nutritional Info Amount Per Serving
- Calories: 351.2
- Total Fat: 8.6 g
- Cholesterol: 82.7 mg
- Sodium: 593.8 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 3.6 g
- Protein: 34.2 g
Member Reviews