Crock Pot Mexican Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.1
  • Total Fat: 2.1 g
  • Cholesterol: 52.0 mg
  • Sodium: 619.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 28.4 g

View full nutritional breakdown of Crock Pot Mexican Chicken calories by ingredient
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Number of Servings: 8


    3 boneless chicken breasts, uncooked
    2 15 oz cans corn, drained & rinsed
    1 15 oz can kidney beans, drained & rinsed
    1 15 oz can black beans, drained & rinsed
    1 lg jar salsa


Place chicken breasts on bottom. Add corn, kidney beans, black beans, and salsa on top of chicken breasts. Let simmer on low all day. Just before eating, mix in 1 cup ff sour cream. Let cook for another 1/2 hr. Served over brown rice with some ff cheddar cheese on top.

Number of Servings: 8

Recipe submitted by SparkPeople user BAKPAKNMAMA.

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Member Ratings For This Recipe

  • this is so good! the type of salsa one uses makes a big difference in the outcome. I have used whatever beans i have in the cupboard (red, black, kidney) and i have added a cup of rice. also very good and nutritious. - 10/18/10

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  • I will definitely be making this again! Delicious and so easy! - 4/11/10

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  • It was somewhat bland. I think it needed more seasoning. - 8/30/07

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  • This is a favorite at my house. We usually serve it on a whole wheat tortilla. - 7/24/07

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  • I got this recipe at Weight Watchers and it is delicious, my instructions call for using frozen chicken breasts and I do not add the sour cream to the last 1/2 hour. This is delicious and even people that are not crazy about Mexican food love it... - 7/17/07

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