Steve's variation on slow cooker Salsa Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 354.6
- Total Fat: 7.4 g
- Cholesterol: 79.9 mg
- Sodium: 1,155.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 4.8 g
- Protein: 36.6 g
View full nutritional breakdown of Steve's variation on slow cooker Salsa Chicken calories by ingredient
Introduction
This is a variation on CHELLESHOCKEDs slow-cooker Salsa ChickenOmitted sour cream, makes 4 servings.
Includes long grain brown rice with onions, peas and corn. This is a variation on CHELLESHOCKEDs slow-cooker Salsa Chicken
Omitted sour cream, makes 4 servings.
Includes long grain brown rice with onions, peas and corn.
Number of Servings: 4
Ingredients
-
3 frozen skinless chicken breasts
1/2 package taco seasoning
1 cup mild salsa, safeway brand
1 can full fat cream of mushroom soup
for long grain brown rice:
1.5 cups rice
1 tsp. of butter
1 can reduced sodium chicken stock + water to make a total of 3 cups liquid (ratio of 1-2 rice to liquid)
1 cup chopped sweet onion
1/2 cup frozen peas
1/2 cup corn from on the cob
pepper and mrs. dash to taste
Directions
Layer chicken breasts, taco seasoning, salsa and soup in slow cooker. Cook on high for 4-5 hours. Turn to low until ready to serve.
Make rice and onions 30 minutes before serving meal, add peas and corn last 10 minutes of simmering rice.
Serve whole chicken breast on rice, top with sauce. Do not shred, chicken will be very, very moist!
We made a fresh salad with greens, cucumber, carrots, green bell pepper and garden tomatoes. Also served same vegetables chilled with sprits of olive oil, pepper and 5 herb blend (whatever you like).
$6.99 bottle of pinot noir and ice water with lemon slice.
Watermelon for dessert.
Nutrition info includes rice, but not vegetables.
Makes 2 servings for dinner, and split the last breast to serve two for lunch.
really easy to make for work too!
Number of Servings: 4
Recipe submitted by SparkPeople user DTHOUSTON69.
Make rice and onions 30 minutes before serving meal, add peas and corn last 10 minutes of simmering rice.
Serve whole chicken breast on rice, top with sauce. Do not shred, chicken will be very, very moist!
We made a fresh salad with greens, cucumber, carrots, green bell pepper and garden tomatoes. Also served same vegetables chilled with sprits of olive oil, pepper and 5 herb blend (whatever you like).
$6.99 bottle of pinot noir and ice water with lemon slice.
Watermelon for dessert.
Nutrition info includes rice, but not vegetables.
Makes 2 servings for dinner, and split the last breast to serve two for lunch.
really easy to make for work too!
Number of Servings: 4
Recipe submitted by SparkPeople user DTHOUSTON69.
Member Ratings For This Recipe
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