Crockpot Southwestern Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.0
  • Total Fat: 4.2 g
  • Cholesterol: 72.9 mg
  • Sodium: 688.3 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 9.7 g
  • Protein: 39.4 g

View full nutritional breakdown of Crockpot Southwestern Chicken calories by ingredient
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Introduction

Easy recipe that uses those frozen chicken breasts you forgot to thaw out the night before! I add in about 2T of homemade, no-salt-added taco seasoning to spice it up. Easy recipe that uses those frozen chicken breasts you forgot to thaw out the night before! I add in about 2T of homemade, no-salt-added taco seasoning to spice it up.
Number of Servings: 6

Ingredients

    6 5oz. frozen chicken breasts
    2 14oz cans Sun Vista black beans (No salt added, rinsed)
    1C frozen corn kernels
    2 cans Campbell's Health Request Cream of Chicken (or mushroom) soup
    Minced garlic (optional)
    Taco seasoning (optional, preferably homemade to reduce sodium)

Directions

Prepare the condensed soup directly in the crockpot. Note: You CAN use less than 2 cans - I just really like how tasty the soup gets!
Add the frozen chicken breasts, submerging them the best you can.
Add the rinsed black beans and corn and stir it into the soup.
Add in the garlic and taco seasoning, IF desired. This recipe is yummy both ways but I really enjoy mine with a bit of a punch.

Cook on LOW for 8H or High for 4H.

Serving Size: Makes 6 servings (1 breast + more than 1C of sauce)

Number of Servings: 6

Recipe submitted by SparkPeople user AESTRIELLE.

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