Low Sodium Mexican Chicken Stew in Slow Cooker
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
Submitted by: APRILDAWN678
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.
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.
