Crock-Pot Salsa Chicken Spinach Bowl

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 171.1
  • Total Fat: 2.8 g
  • Cholesterol: 33.0 mg
  • Sodium: 648.2 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 17.7 g

View full nutritional breakdown of Crock-Pot Salsa Chicken Spinach Bowl calories by ingredient


Introduction

This low calorie salsa chicken bowl will satisfy your craving for yummy Mexican food without the guilt that follows carb loading! This low calorie salsa chicken bowl will satisfy your craving for yummy Mexican food without the guilt that follows carb loading!
Number of Servings: 10

Ingredients

    1.5 pounds boneless, skinless chicken breasts
    1 jar (16 oz) of salsa
    1 can reduced sodium black beans
    1 can sweet golden corn
    1 medium red onion (chopped)
    2 jalepenos
    1 packet of taco seasoning
    1 package of baby spinach

Tips

When shredding chicken/adding beans and corn, it may look like there is too much salsa juice in the crock-pot. LEAVE IT! After fully shredding your chicken and adding the beans and corn, the "extra" juice will be necessary.


Directions

1. Coat chicken breasts in taco seasoning and place at the bottom of crock-pot.

2. Chop 1 medium red onion and add to crock-pot

3. Core 2 jalepenos, dice, and add to crock-pot.

4. Cover chicken, onions, jalepenos with full jar of salsa in crock-pot.

5. Put the crock pot on low and set timer for 4 hours.

6. After 4 hours, shred the chicken to desired size.

7. Rinse black beans and corn and add to crockpot.

8. Let beans and corn warm up while shredded chicken continues to soak up juices in crock-pot.

9. Serve 1 cup of crock-pot mixture over a bed (or bowl!) of spinach.

Serving Size: Makes approximately 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CODISCLEANEATS.