Modified- The Slow Cooker Bible South of the Border Cumin Chicken- 1 chicken & 1/4 veggie mix

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.6
  • Total Fat: 3.0 g
  • Cholesterol: 136.9 mg
  • Sodium: 1,626.2 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 56.6 g

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Number of Servings: 4


    1 16oz package frozen bell pepper stir fry mix, thawed (or 3 bell peppers, thinly sliced)
    4 chicken breats
    1 14.5 oz can diced tomatoes with garlic & onion
    .5 tbsp Tabasco Chipotle sauce
    2 tsp sugar
    1.75 tsp cumin, divided
    1/25 tsp salt
    2 tsp whole oregano leaves, torn (or 1 tsp dried oregano leaves)
    1 lime, cut into wedges


Place thawed stir fry mix in slow cooker; arrange chicken on top.
Combine tomatoes, Tabasco sauce, sugar, 1 tsp cumin, salt & oregano in a bowl. Pour over chicken. Cover; cook on low 8-10 hours or until meat is tender.
Place chicken in a shallow serving bowl. Stor remaining 3/4 tsp cumin into tomato mixture & pour over chicken. Sprinkle with cilantro (if desired; not included in nutrition info) and serve with lime wedges. Serve over cooked rice or tortillas (not included in nutrition info).
Makes 4-8 servings, each chicken breast 1 or 2 servings. Info calculated as 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MOM2ALEX2004.

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