Crockpot Creamy Mexican Chicken

Crockpot Creamy Mexican Chicken
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.8
  • Total Fat: 1.6 g
  • Cholesterol: 36.6 mg
  • Sodium: 432.2 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 9.2 g
  • Protein: 26.5 g

View full nutritional breakdown of Crockpot Creamy Mexican Chicken calories by ingredient
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Introduction

I made this recipe because I wanted enchiladas but I didn't want all the fat and cheese you get at typical restaurants. So this is a crockpot recipes that is easy on the sodium and calories I made this recipe because I wanted enchiladas but I didn't want all the fat and cheese you get at typical restaurants. So this is a crockpot recipes that is easy on the sodium and calories
Number of Servings: 4

Ingredients

    2 Frozen Boneless, Skinless Chicken Breast halves
    1 Can Tuttorosso Peeled Plum Shaped Tomatoes, chopped
    1 can Goya Low Sodium Black Beans, drained
    1/2 large onion, chopped
    3 garlic cloves, minced
    1 cup Oikos Organic Greek Yogurt, Plain
    1/2 packet Hidden Valley Powdered Ranch
    1 tsp cumin
    1 tsp Chipotle powder
    1 tsp paprika
    1 tsp pepper
    1 tsp salt

Directions

Turn on crockpot to low. Put chicken breasts on bottom. Chop onions and mince garlic and add to pot. Chop tomatoes and add to pot. Mostly drain the black beans and add to pot. Add all spices. Mix yogurt and 1/2 of ranch packet and refrigerate. Cook on low for 6 hours and shred chicken. Serve with chicken mix on rice or tortilla or even on a salad with about 2 tablespoons of the yogurt ranch mix on top! ENJOY!

Serving Size: Makes 6 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user OLIVERSMOM1130.

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