Low Sodium Mexican Chicken Stew in Slow Cooker

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4.6 of 5 (10)

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

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.

Minutes to Prepare: 10

Minutes to Cook: 240

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.