RAD's Mexi Crockpot Chicken, Corn and Beans Dinner

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 275.3
  • Total Fat: 1.9 g
  • Cholesterol: 32.9 mg
  • Sodium: 784.8 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 10.1 g
  • Protein: 24.2 g

View full nutritional breakdown of RAD's Mexi Crockpot Chicken, Corn and Beans Dinner calories by ingredient
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Number of Servings: 8


    1 large onion, chopped
    1 (15 oz) can Great Value chili beans
    1 (16 oz) can Bushs's reduced sodium pinto beans - rinsed and drained
    1 (16 oz) can Black beans - rinsed and drained
    3/4 package of Birds Eye frozen sweet kernel corn (about 12 oz)
    1 (8 ounce) can Great Value no salt added tomato sauce
    8 oz low sodium chicken broth
    4 ounce of water
    1 (14.5 oz) can Publix diced tomatoes with green chilies, undrained
    1 (10 oz) can rotel diced tomatoes with habanero
    1 (1 ounce) package Old El Paso 40% less sodium taco seasoning
    1 lb whole skinless, boneless chicken breasts (about 2 large breasts - they can be frozen)

    Optional items not included in nutritional info:
    Shredded Cheddar cheese (optional)
    Sour cream (optional)
    Crushed tortilla chips (optional)


Before serving pull out and shred chicken.

Serve over white or brown rice (or a small baked potato)

Garnish with optional cheese, sour cream and chips


Mixed all items in large crock pot (except for optional items and chicken)
Lay chicken breasts on top.
Set on low for 8 hours

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user RAD062010.

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