Salsa Chicken w/ Rice - dark meat, dairy-free

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.3
  • Total Fat: 4.3 g
  • Cholesterol: 57.3 mg
  • Sodium: 1,019.7 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 17.9 g

View full nutritional breakdown of Salsa Chicken w/ Rice - dark meat, dairy-free calories by ingredient


Introduction

I was really excited about trying one of the salsa chicken recipes on here, but almost all of them include some sort of cream soup and/or sour cream. So here's my "dairy-free" spin on it for my lactose intolerant friends. :) I was really excited about trying one of the salsa chicken recipes on here, but almost all of them include some sort of cream soup and/or sour cream. So here's my "dairy-free" spin on it for my lactose intolerant friends. :)
Number of Servings: 6

Ingredients

    * 6 boneless, skinless chicken thighs (about 1 1/2 lbs)
    * 16 oz. chunky salsa (CHI CHI'S Thick & Chunky Black Bean & Corn Salsa)
    * 1 (1.5 oz) packet of Taco Seasoning (McCormick Mild Taco Seasoning)
    * 2 cans yellow sweet corn, with liquid
    * 3 cups brown rice (non-instant)
    * 1 1/2 cups water

Directions

Pour water and taco seasoning into crock pot and mix to avoid clumps of seasoning. Next, add salsa, corn, rice, and raw chicken thighs. (I put them in whole, but you could shorten your cook time by cutting them up before adding them.) Cover and allow to cook on high for about 4 hours or on low for 6 or longer. Cook time may vary depending on your slow cooker and how big the pieces of chicken are, so make sure to check the chicken for done-ness before serving. :)

I like to pull the chicken out and shred it up before serving. If you want to substitute instant rice, wait until about half an hour before the chicken should be done to add the rice.

Number of Servings: 6

Recipe submitted by SparkPeople user GIRRRLYCHILD.