Chicken and Pico De Gallo with Mango
Calories 237 (8% from fat)
Fat 2 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 73 mg.
Sodium 511 mg.
Carb. 21 gram
Fiber 3 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 32 gram
Ingredients
2 1/2 pounds of boneless skinless chicken breasts
1 container (16 oz.) pico de gallo
(You can use Salsa if you don't have pico de gallo.)
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. black pepper, ground
1 can (16 oz.) reduced sodium pinto beans
1 can (15.25 oz.) whole kernel southwest corn
1 can (15 oz.) diced mangos
salt to taste
Optional Toppings
green onions chopped
fat free sour cream
lowfat cheese, shredded
Plenty of salsa chicken recipes taste good, but we wanted something a little fresher, so we used pico de gallo. Then we added mango for a sweet combination.
1. Put the chicken breasts in the bottom of a 6 quart slow cooker.
2. Mix the remaining ingredients in a bowl, do NOT drain the cans. Pour the mixture over top the chicken.
3. Set the crock pot on LOW for 3 hours. Cover and let it cook.
4. After 3 hours, increase the crock pot heat to HIGH for 1 hour. After that hour, take the chicken out, put it on a cutting board and use two forks to shred it.. Then return the chicken to the crock pot and mix it together.
5. SERVE IN 1 HOUR: Keep the lid off and continue cooking it on HIGH for another hour.
6. SERVE IN 2 or 3 HOURS: Put the lid on and continue cooking it on LOW for 2-3 hours.
7. Divide into 9 servings of about 1 cup each. Serve with optional toppings.
Yield: 9 Servings of 1 Cup Each
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
