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Salsa Chicken - Crock Pot (Slow Cooker)

Salsa Chicken - Crock Pot (Slow Cooker) - Picture

Calories 419 (13% from fat)
Fat 6 gram
Saturated Fat 2.2 gram
Trans Fat 0 gram
Cholesterol 100 mg.
Sodium 626 mg.
Carb. 45 gram
Fiber 4 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 42 gram


2 lbs. boneless, skinless chicken breast

1 cup salsa

1 can (15 oz.) black beans, drained in a colander and thoroughly rinsed

1.25 oz. package reduced sodium taco seasoning mix

1 can reduced sodium cream of mushroom soup
(We used Campbells Low-Sodium Cream of Mushroom.)

1 cup water

1/2 cup reduced fat sour cream

1 cup brown or wild rice
(We used Brown Jasmine Rice but wild rice gives it a nice nutty flavor.)

This recipe is higher in sodium. If you're on a restricted sodium diet you might want to consider another option.

1. Cut each breast into 3 or 4 pieces, then put all the ingredients into a 4-5 quart crock pot. Mix everything up and turn the heat on HIGH. Set a timer and stir ingredients once every hour. After about 4 hours the chicken will be cooked and the rice should be tender. Serve it up.

Yield: 6 Servings

Salsa Chicken - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Make sure to freeze them in freezer safe containers.

Microwave for approximately 4-6 minutes, keeping the container open just a little to allow steam to escape.

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