Slow-Cooked chicken Taco Stuffed Tomatoes

Chicken Breast (skinless, no bones) - as many as you feel you need (this will alter the calories & I used 2 chicken Breasts) Make sure its completely defrosted :p
Lentils 1 1/2 cup (prior to cooking) (I entered in 2 cups because I guess when I poured them in)
1 Can of Rotel
1 14 oz Can Fat Free Low Sodium Chicken Broth
Campbells Cheddar Cheese Condensed Soup
6 Large Tomatoes

Seasonings:
Low Sodium Taco Seasoning
Mojito Lime Seasoning
[For both of these I guess... they add good flavor but I only use maybe a few teaspoons of each]

Begin with slow cooking the Chicken, Lentils, Entire can of rotel, Chicken Broth, Cheddar Cheese Soup. It's going to look very watery, don't worry -- the Lentils will soak up most of the liquid and that's what you want. I did not add any water to this! However, I did put the chicken Breasts in there whole -- to speed up cooking and to make each piece of chicken more flavor-ful cut up the chicken prior to putting in the cooker. Cook until the mix becomes thick. The lentils should be soft and mushy and the chicken should be cooked all the way through. By the time it's done the Cheddar Cheese soup should help make the mix creamy.

Put mix in Large tomatoes and bake until mix is cooked completely.

Please feel free to alter this recipe.


I love my slowcooker but I LOVE stuffed tomatoes so I go out of my way to try new things. This recipe was completely made on the fly. :) & I have a small slow-cooker.

Also, this would be great as a taco chili, or on low-carb tortilla's without the large tomatoes.

FYI - Time - Definitely guessed on that one I'm sure you more savvy cookers can cut down on the time dramatically. I just have a super hard time gutting tomatoes :p

Serving Size: Makes about 6 large Tomatoes

Number of Servings: 6

Recipe submitted by SparkPeople user INJEEP21.