Salsa Chicken - Crock Pot (Slow Cooker)
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.)
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
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.