Post by SkinnyCrockPot on Oct 20, 2011 15:52:58 GMT -5
Slow Cooker Salsa Chicken
Originally posted by Dana Bolton
Got this from the Health and Fitness issue of All You Magazine (you can only get this issue at Walmart). If you like spicy, I'd recommend adding some chili powder and/or hot sauce, or using a hot salsa. Ours wasn't quite spicy enough for us. We also topped it with some Veggie Shreds cheddar cheese and ate it with Garden of Eatin's Multi-Grain tortilla chips.
Prep: 10 minutes
Cook: 8 hours
Serves: 8
Cost Per Serving: $1.33
2 lb boneless, skinless chicken breasts
2 tbsp taco seasoning (see below for a homemade recipe)
1 cup low-sodium canned petite diced tomatoes (I used the whole can and it turned out very soupy - probably should have drained them)
1 small onion, diced (about 1 cup)
½ cup finely diced celery
½ cup shredded carrots
1 cup salsa (we used fresh)
3 tbsp. non-fat Greek yogurt)
Place chicken in slow cooker. Sprinkle with taco seasoning. Spread tomatoes, onion, celery, and carrots over top, then cover with salsa. Pour ½ cup water over mixture, cover and cook on low 6 to 8 hours.
Shred chicken with two forks, stir in greek yogurt and serve.
Per serving: 140 Cal., 2 g Fat (0g Sat.), 63mg Chol., 1g Fiber, 24g Pro., 7g Carb., 560mg Sod (with regular taco seasoning).
Homemade Taco Seasoning:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt (there is also low sodium salt that I think is lower in sodium than sea salt)
1 tsp black pepper
Mix all ingredients together and store in an air tight container at room temp.
Originally posted by Dana Bolton
Got this from the Health and Fitness issue of All You Magazine (you can only get this issue at Walmart). If you like spicy, I'd recommend adding some chili powder and/or hot sauce, or using a hot salsa. Ours wasn't quite spicy enough for us. We also topped it with some Veggie Shreds cheddar cheese and ate it with Garden of Eatin's Multi-Grain tortilla chips.
Prep: 10 minutes
Cook: 8 hours
Serves: 8
Cost Per Serving: $1.33
2 lb boneless, skinless chicken breasts
2 tbsp taco seasoning (see below for a homemade recipe)
1 cup low-sodium canned petite diced tomatoes (I used the whole can and it turned out very soupy - probably should have drained them)
1 small onion, diced (about 1 cup)
½ cup finely diced celery
½ cup shredded carrots
1 cup salsa (we used fresh)
3 tbsp. non-fat Greek yogurt)
Place chicken in slow cooker. Sprinkle with taco seasoning. Spread tomatoes, onion, celery, and carrots over top, then cover with salsa. Pour ½ cup water over mixture, cover and cook on low 6 to 8 hours.
Shred chicken with two forks, stir in greek yogurt and serve.
Per serving: 140 Cal., 2 g Fat (0g Sat.), 63mg Chol., 1g Fiber, 24g Pro., 7g Carb., 560mg Sod (with regular taco seasoning).
Homemade Taco Seasoning:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt (there is also low sodium salt that I think is lower in sodium than sea salt)
1 tsp black pepper
Mix all ingredients together and store in an air tight container at room temp.