Lunch

Crockpot Southwestern Chicken is for Lunch.

Crockpot Southwestern Chicken takes 10 minutes to prepare.

Crockpot Southwestern Chicken takes 240 minutes to cook.

Crockpot Southwestern Chicken makes 6 servings.

The ingredients for Crockpot Southwestern Chicken are:

6 5oz. frozen chicken breasts
2 14oz cans Sun Vista black beans (No salt added, rinsed)
1C frozen corn kernels
2 cans Campbell's Health Request Cream of Chicken (or mushroom) soup
Minced garlic (optional)
Taco seasoning (optional, preferably homemade to reduce sodium)

Here is how you make Crockpot Southwestern Chicken:

Prepare the condensed soup directly in the crockpot. Note: You CAN use less than 2 cans - I just really like how tasty the soup gets!Add the frozen chicken breasts, submerging them the best you can.Add the rinsed black beans and corn and stir it into the soup.Add in the garlic and taco seasoning, IF desired. This recipe is yummy both ways but I really enjoy mine with a bit of a punch.Cook on LOW for 8H or High for 4H.Serving Size: Makes 6 servings (1 breast + more than 1C of sauce)Number of Servings: 6Recipe submitted by SparkPeople user AESTRIELLE.

The nutritional information for Crockpot Southwestern Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.0

• Total Fat: 4.2 g
• Cholesterol: 72.9 mg
• Sodium: 688.3 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 9.7 g
• Protein: 39.4 g

Crockpot Southwestern Chicken is Mexican cuisine.

The dietary needs meet for Crockpot Southwestern Chicken is Low Fat