Creamy salsa crockpot chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 2.6 g
  • Cholesterol: 32.5 mg
  • Sodium: 562.2 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 6.8 g
  • Protein: 20.2 g

View full nutritional breakdown of Creamy salsa crockpot chicken calories by ingredient


Introduction

This is a great recipe for busy worknights or for leisurely weekends. You throw everything together and then forget about it until it's almost time to eat!

This recipe is packed with healthy protein and fiber (from the beans), and it's very tasty for minimal effort. This is a great recipe for busy worknights or for leisurely weekends. You throw everything together and then forget about it until it's almost time to eat!

This recipe is packed with healthy protein and fiber (from the beans), and it's very tasty for minimal effort.
Number of Servings: 8

Ingredients

    1 lb. boneless, skinless chicken breast
    2 cans of Cream of Chicken soup
    2 cans of black beans, reduced sodium, drained
    2 cans of fire-roasted diced tomatoes, with juice
    1 can of whole kernel corn, drained
    1 bag of diced peppers and onions (5 cups)
    Southwestern spice blend, to taste

Tips

Makes 8 LARGE servings.

Use leftovers (if they survive!) to make an enchilada bake in the oven.


Directions

* Combine all of the ingredients except the chicken and frozen veggies in a large capacity Crock Pot.
* Add chicken (can be either thawed or frozen) and be sure the sauce mixture covers all of the chicken.
* Cook on high for 6 hours or low for 8.
* With about 30 minutes left to cook, add the frozen veggies, stir, cover and continue cooking.
* When done, shred the chicken with two forks.
* Serve over brown rice, whole grain pasta or with tortillas. Can also be a delicious topping to a taco salad.

Serving Size: 8 LARGE servings