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Ingredients
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2 (10 ounce) chicken breast, bone-in, with skin, raw
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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2 cups salsa
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2 cups brown rice
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1 (8 ounce) package cream cheese, softened
Directions
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Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
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Cook on High for 4 hours.
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Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.
Nutrition Facts (per serving)
378 | Calories |
12g | Fat |
48g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 378 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 6g | 31% |
Cholesterol 57mg | 19% |
Sodium 696mg | 30% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 6g | 21% |
Total Sugars 3g | |
Protein 20g | 41% |
Vitamin C 2mg | 3% |
Calcium 67mg | 5% |
Iron 3mg | 15% |
Potassium 564mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.