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A happier, healthier you

Recipe of the Week: Crockpot Salsa Chicken 

by Coach Gabrielle

Original YH recipe by Gabrielle Mayfield, MS 

Do dinners sometimes feel impossible to plan? This nutrient-packed salsa chicken recipe is perfect for those with busy schedules looking for an easy home-cooked meal. This versatile recipe can be eaten over rice, in tacos, lettuce wraps, or on top of salad.  Plus, it can be adapted for a slow cooker or an Instapot. 

Ingredients:

  • 3-4 boneless skinless chicken breasts
  • 1 can of no salt added corn, (rinsed and drained)  *can also use a bag of frozen corn
  • 1 can of no salt added beans, (rinsed and drained)
  • 1 white onion, diced
  • 1 yellow pepper, diced 
  • 1 red pepper, diced 
  • 3 cups of your favorite low-sodium salsa, (looking around 5% DV)  

Taco Seasoning Blend

  • 1 ½  tablespoon chilli powder
  • 1 teaspoon cumin 
  • 1 teaspoon of seasalt 
  • 1 teaspoon of black pepper
  • ½ teaspoon of paprika 
  • ¼ teaspoon of onion powder
  • ¼ garlic powder
  • ½  teaspoon of oregano
  • ¼ crushed red pepper flakes *optional, if you like spicy you can add more

Directions:

  1. Put chicken in a crockpot. 
  2. In a separate bowl mix together the taco seasoning blend.
  3. Coat the chicken with the taco seasoning blend. 
  4. Place the chicken at the bottom of your pot. Add all additional ingredients making sure to coat the chicken with salsa. 
  5. Set your crockpot on low for 6-8 hours or high for 4-6 hours or use the Instant Pot manual setting set at 14 minutes. 
  6. When the meal is complete, fork to shred chicken.
  7. Serve over rice, in tacos, lettuce wraps, or on top of your favorite salad. 

Optional Toppings:

  • Cheddar cheese
  • Greek yogurt or Sour cream
  • Cilantro 

Makes 6-8 Servings 

Nutrition per serving: 

Calories:150 calories, Total fat: 2g, Carbs: 21.7g, Fiber: 5g, Protein: 14g,  

Sodium: 232 mg

*Note sodium content may vary depending on salsa choice

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