Mexican Veggie Chicken - Crock Pot

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 11.9 g
  • Cholesterol: 39.2 mg
  • Sodium: 793.6 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 14.9 g

View full nutritional breakdown of Mexican Veggie Chicken - Crock Pot calories by ingredient
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Wonderful when slow cooked all day. Wonderful when slow cooked all day.
Number of Servings: 6


    Kroger Chicken Tenderloins (frozen, plain), 12 oz or about 7 pieces
    Campbell's fiesta nacho cheese soup, 1 can
    Salsa, 1 cup
    Kroger Reduced Fat Sour Cream, 4 tbsp or 1/3 cup
    Kroger Fiesta Vegetables, Frozen 1 bag (great way to sneak in more veggies!)
    Kroger Diced Green Chiles, 1 small can
    Crisco Extra Virgin Olive Oil, 3 tbsp or 3 swirls around bottom of crock pot


Put all liquid in bottom of crock pot, except the olive oil
Place all frozen chicken pieces in a single layer, or as close as you can, on top of liquid
Drizzle olive oil on top of the chicken
Set the crock pot for 8-10 hours, mine tends to get pretty hot so I always increase the cooking time.
With about an hour or two left in cooking, flip chicken pieces being careful to not break them and stir the liquid.
Layer the frozen veggies and the green chiles on top of the chicken spreading them out with the back of your serving spoon.
Serve with tortillas, over fortified or whole wheat pasta or rice.

Serving Size: Makes 6 servings; about 3/4 cup

Number of Servings: 6

Recipe submitted by SparkPeople user FUNHEALTHLOVE.

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