Mexican

Chicken Slop in a Crock Pot is for Dinner.

Chicken Slop in a Crock Pot takes 15 minutes to prepare.

Chicken Slop in a Crock Pot takes 360 minutes to cook.

Chicken Slop in a Crock Pot makes 12 servings.

The ingredients for Chicken Slop in a Crock Pot are:

4 boneless, skinless chicken breasts about 1 pound
one 15 oz can low sodium black beans, rinsed and drained
one 15 oz can yellow sweet corn, drained
32 oz salsa mild, medium or hot as you like it
fresh mushrooms diced or sliced about one cup
one each medium red, yellow, and orange sweet bell peppers, diced (about one cup each)

Here is how you make Chicken Slop in a Crock Pot:

Flatten chicken breasts and put them in a slow cooker. Add the black beans, corn, and salsa and cook for 6 hours on LOW. During the last hour add the mushrooms, red, yellow, and orange peppers. Shred the chicken breasts and put them back into the crock pot. Stir well.Serving Size: makes 12 1 1/2-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user MOONGLOWSNANA.

The nutritional information for Chicken Slop in a Crock Pot is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 138.6

• Total Fat: 2.1 g
• Cholesterol: 21.7 mg
• Sodium: 447.8 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.0 g
• Protein: 13.1 g

Chicken Slop in a Crock Pot is Mexican cuisine.