"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 02-28-2011, 03:13 PM   #1
Senior Cook
 
AnnieDrews's Avatar
 
Join Date: Dec 2010
Location: Oklahoma
Posts: 409
Creamy Mexican Crockpot Chicken (Light)

Here is a recipe I tried this weekend. We used it to make soft tacos. Please see the notes at the bottom of the recipe. It can really be tailored to your personal taste. It just happens to be low cal and low fat! Enjoy!
*************************************************
Creamy Mexican Crockpot Chicken

1 pound boneless, skinless chicken breast
1 small onion, diced
cup salsa
1 bag frozen corn (I used half bag)
1 can black beans, drained and rinsed
1 can Rotel tomatoes and chilies
Chili powder, salt and pepper to taste
block light cream cheese

Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 min. until heated.
Serve as soft tacos (with lettuce, tomato, cheese, cilantro, onion, etc.) or over rice.

6 servings
181 cal./2 g. fat/24 carbs/17 g. protein/5 g. fiber (Unsure of accuracy on these.)

NOTES: Recipe is as originally copied. It makes much more than 6 servings. I would use an envelope of taco seasoning instead of chili powder, salt and pepper. Maybe use less onion and add a clove or two of garlic, minced. Also, stir in some chopped cilantro at the end.

__________________
AnnieDrews is offline   Reply With Quote
Reply

Tags
chicken, chicken breast, mexican, recipe

Creamy Mexican Crockpot Chicken (Light) Here is a recipe I tried this weekend. We used it to make soft tacos. Please see the notes at the bottom of the recipe. It can really be tailored to your personal taste. It just happens to be low cal and low fat! Enjoy! ************************************************* Creamy Mexican Crockpot Chicken 1 pound boneless, skinless chicken breast 1 small onion, diced cup salsa 1 bag frozen corn (I used half bag) 1 can black beans, drained and rinsed 1 can Rotel tomatoes and chilies Chili powder, salt and pepper to taste block light cream cheese Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 min. until heated. Serve as soft tacos (with lettuce, tomato, cheese, cilantro, onion, etc.) or over rice. 6 servings 181 cal./2 g. fat/24 carbs/17 g. protein/5 g. fiber (Unsure of accuracy on these.) [I]NOTES: Recipe is as originally copied. It makes much more than 6 servings. I would use an envelope of taco seasoning instead of chili powder, salt and pepper. Maybe use less onion and add a clove or two of garlic, minced. Also, stir in some chopped cilantro at the end.[/I] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.