Low Sodium Mexican Chicken Stew in Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 208.5
  • Total Fat: 1.6 g
  • Cholesterol: 45.6 mg
  • Sodium: 162.3 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 25.6 g

View full nutritional breakdown of Low Sodium Mexican Chicken Stew in Slow Cooker calories by ingredient
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Introduction

Similar concept to another recipe of mine, and other popular recipes on this site, but this recipe uses low sodium ingredients, and is still very tasty! I freeze leftovers in small microwaveable containers, and place them back in the refridgerator the day before I want to reheat them. Similar concept to another recipe of mine, and other popular recipes on this site, but this recipe uses low sodium ingredients, and is still very tasty! I freeze leftovers in small microwaveable containers, and place them back in the refridgerator the day before I want to reheat them.
Number of Servings: 12

Ingredients

    4 Frozen Chicken Breasts (or 20 Frozen Chicken Tenders)
    1 Can Green Giant No Salt Added Whole Kernel Corn
    1 Can Nature's Promise Organic Dark Kidney Beans
    1 Can Nature's Promise Organic Black Beans
    1 Can Tomatos with No Salt Added, Diced
    1 Onion, Diced
    1 Green Pepper, Diced
    1 Can Tomato Sauce with No Salt Added
    2 Tablespoons Chili Powder
    2 Teaspoons Onion Powder
    2 Teaspoons Ground Cumin
    1 Teaspoon Garlic Powder
    1 Teaspoon Paprkia
    1 Teaspoon Ground Oregano

Directions

Place frozen chicken breasts (or tenders) in slow cooker. Add remaining ingredients, and stir gently, leaving chicken on bottom. Cook on high for 4-5 hours. If you used chicken breasts, you can remove them and shred or chop them and add back to stew. I leave the chicken tenders in as they are, and mix the stew up well.

Sometimes I add a small can of diced chili peppers to spice it up, but I did not include in this recipe because the sodium is deceiving. If you rinse them well, most of the salt rinses off, but I have no accurate nutritional info for this.

If you use fresh chicken, cook on high 3-4 hours.

Makes 12 servings, 3/4 cup each.

Number of Servings: 12

Recipe submitted by SparkPeople user APRILDAWN678.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Good. More chili than Mexican Chicken Stew though. - 11/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    WINNER, WINNER CHICKEN DINNER! :)

    I thought this was a really great dish, especially since I'm a weekend cooker for the week. Will probably add chiles or jalapenos next time, but definitely a yummy, easy dish for someone like me that needs to watch her sodium. THANK YOU!
    - 2/12/12

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  • Very Good
    1 of 1 people found this review helpful
    This recipe was very good, love the low sodium and the fact that I could put in the crockpot, go do something else and come back to it later. - 11/1/09

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  • Very Good
    1 of 1 people found this review helpful
    This is a good alternative to restaurant Mexican..I love that it is low sodium! I added a chopped jalapeno to the mix and it spiced it up nicely. - 5/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    Super Good I ate it over some brown rice and I loved it. - 8/20/08

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