Mexican Chilli Chicken Crock Pot Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.1
  • Total Fat: 1.7 g
  • Cholesterol: 24.2 mg
  • Sodium: 27.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 14.5 g

View full nutritional breakdown of Mexican Chilli Chicken Crock Pot Casserole calories by ingredient


Introduction

Low fat Low calorie tasty crock pot casserole. Fantastic to prepare in bulk and freeze in portions for easy quick meals when busy. Awesome wrapped in a tortilla with some low fat tasty cheese and microwaved for a minute. Low fat Low calorie tasty crock pot casserole. Fantastic to prepare in bulk and freeze in portions for easy quick meals when busy. Awesome wrapped in a tortilla with some low fat tasty cheese and microwaved for a minute.
Number of Servings: 12

Ingredients

    Chicken Breast, no skin, 500 grams
    Barley, 170 gram
    Aldi Carloni Diced Tomatoes In Juice 100gm, 800 gram
    Aldi Carloni Tomato Paste, 50 gram
    Capsicum 100grams,
    Edgell Canned Sweet Corn No Added Salt, 400 gram
    Onions, raw, 1 medium
    Campbells Low Salt Chicken Stock 1 Ltr
    1 tbls of chilli flakes or other chilli seasoning

Directions

Dice chicken and place in crock pot. Strain corn and add to crock pot, along with canned tomatoes, barley, diced capsicum, diced onion, chicken stock, chilli seasoning and tomatoe paste. Mix until combined. Cook on low for 8 hours or high for 4 hours. Cooking time will depend on the model of your crock pot. Keep an eye on the moisture level.. if you think it is too dry you can add a little water.. however, I removed the lid in the last 1/2 hour of cooking to evaporate some moisture and allow for a thicker mixture.

Number of Servings: 12

Recipe submitted by SparkPeople user MOVEIT2009.