Salsa Chicken w/ Rice - dark meat, dairy-free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 6 boneless, skinless chicken thighs (about 1 1/2 lbs)* 16 oz. chunky salsa (CHI CHI'S Thick & Chunky Black Bean & Corn Salsa)* 1 (1.5 oz) packet of Taco Seasoning (McCormick Mild Taco Seasoning)* 2 cans yellow sweet corn, with liquid* 3 cups brown rice (non-instant)* 1 1/2 cups water
Pour water and taco seasoning into crock pot and mix to avoid clumps of seasoning. Next, add salsa, corn, rice, and raw chicken thighs. (I put them in whole, but you could shorten your cook time by cutting them up before adding them.) Cover and allow to cook on high for about 4 hours or on low for 6 or longer. Cook time may vary depending on your slow cooker and how big the pieces of chicken are, so make sure to check the chicken for done-ness before serving. :)
I like to pull the chicken out and shred it up before serving. If you want to substitute instant rice, wait until about half an hour before the chicken should be done to add the rice.
Number of Servings: 6
Recipe submitted by SparkPeople user GIRRRLYCHILD.
I like to pull the chicken out and shred it up before serving. If you want to substitute instant rice, wait until about half an hour before the chicken should be done to add the rice.
Number of Servings: 6
Recipe submitted by SparkPeople user GIRRRLYCHILD.
Nutritional Info Amount Per Serving
- Calories: 292.3
- Total Fat: 4.3 g
- Cholesterol: 57.3 mg
- Sodium: 1,019.7 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 4.2 g
- Protein: 17.9 g
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