Crockpot Mexicali Chicken 'n Veggies

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 371.1
  • Total Fat: 3.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,739.8 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 16.5 g
  • Protein: 39.5 g

View full nutritional breakdown of Crockpot Mexicali Chicken 'n Veggies calories by ingredient
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A basic meal, with a bit of Zing! A basic meal, with a bit of Zing!
Number of Servings: 3


    3 boneless, skinless chicken breasts (12 oz total)
    1.5 cups chopped carrots
    1 cup chopped onion
    1.5 cups broccoli, frozen
    3 cups salsa
    1.5 cups black beans, canned


Spray crockpot with pam cooking spray (prevents sticking/burning) or rub a bit of olive oil on the sides with a paper towel.

Trim any fat or skin from boneless chicken pieces, and place in bottom of crock pot.

Place chopped carrots, onions and frozen broccoli into crock pot, and top with the beans and salsa.

Cook on high crockpot setting for 4-6 hours, until chicken and vegetables are completely cooked and tender.

Number of Servings: 3

Recipe submitted by SparkPeople user JULIWYANT.

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Member Ratings For This Recipe

  • I cut down on the salsa and added low sodium broth. That way my mom and grandmother could eat it too. - 7/6/07

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