Mexican Chilli Chicken Crock Pot Casserole

Name: Mexican Chilli Chicken Crock Pot Casserole Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 12
Ingredients: Chicken Breast no skin 500 grams; Barley 170 gram; Aldi Carloni Diced Tomatoes In Juice 100gm 800 gram; Aldi Carloni Tomato Paste 50 gram; Capsicum 100grams; Edgell Canned Sweet Corn No Added Salt 400 gram; Onions raw 1 medium; Campbells Low Salt Chicken Stock 1 Ltr; 1 tbls of chilli flakes or other chilli seasoning

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 12

Ingredients

Chicken Breast, no skin, 500 grams Barley, 170 gram Aldi Carloni Diced Tomatoes In Juice 100gm, 800 gram Aldi Carloni Tomato Paste, 50 gramCapsicum 100grams,Edgell Canned Sweet Corn No Added Salt, 400 gramOnions, raw, 1 medium Campbells Low Salt Chicken Stock 1 Ltr1 tbls of chilli flakes or other chilli seasoning

Directions

Dice chicken and place in crock pot. Strain corn and add to crock pot, along with canned tomatoes, barley, diced capsicum, diced onion, chicken stock, chilli seasoning and tomatoe paste. Mix until combined. Cook on low for 8 hours or high for 4 hours. Cooking time will depend on the model of your crock pot. Keep an eye on the moisture level.. if you think it is too dry you can add a little water.. however, I removed the lid in the last 1/2 hour of cooking to evaporate some moisture and allow for a thicker mixture.

Number of Servings: 12

Recipe submitted by SparkPeople user MOVEIT2009.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving