Slow-Cooker Salsa Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.0
  • Total Fat: 7.1 g
  • Cholesterol: 77.5 mg
  • Sodium: 765.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 9.1 g
  • Protein: 32.5 g

View full nutritional breakdown of Slow-Cooker Salsa Chicken calories by ingredient


Introduction

from Remedy's Healthy Living, Spring 2012. Modified to fit with our likes and preferences from Remedy's Healthy Living, Spring 2012. Modified to fit with our likes and preferences
Number of Servings: 8

Ingredients

    2 lbs. boneless, skinless chicken breasts
    2 Tbsp. taco seasoning
    1 cup finely diced onion (about 1 medium onion)
    2 cups shredded carrots
    1 cup salsa
    1/2 cup water
    1 cup reduced-fat sour cream
    8 low-carb whole wheat tortillas

Tips

The original recipe called for 1 cup low-sodium petite diced canned tomatoes, with juice; 1/2 cup finely diced celery; and only 1/2 cup shredded carrots, or any fresh or frozen vegetables you have on hand. We just added more carrots instead of the other veggies. This was really good.


Directions

Place the chicken in a slow cooker (I put it in while still frozen). Sprinkle the taco seasoning over the meat, then layer the onion, carrots, and salsa on top. Pour 1/2 cup water over the mixture, set on low and cook for 6 to 8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165 degrees F.

When ready to serve, shred the chicken with two forks (or, use your kitchenaid mixer to quickly and easily shred the meat), then stir in the sour cream. Put 1/8 of the mixture into a tortilla and wrap up. Serve with a nice green salad.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BEADIE12.