Mexican

Mexican Veggie Chicken - Crock Pot is for Dinner.

Mexican Veggie Chicken - Crock Pot takes 10 minutes to prepare.

Mexican Veggie Chicken - Crock Pot takes 600 minutes to cook.

Mexican Veggie Chicken - Crock Pot makes 6 servings.

The ingredients for Mexican Veggie Chicken - Crock Pot are:

Kroger Chicken Tenderloins (frozen, plain), 12 oz or about 7 pieces
Campbell's fiesta nacho cheese soup, 1 can
Salsa, 1 cup
Kroger Reduced Fat Sour Cream, 4 tbsp or 1/3 cup
Kroger Fiesta Vegetables, Frozen 1 bag (great way to sneak in more veggies!)
Kroger Diced Green Chiles, 1 small can
Crisco Extra Virgin Olive Oil, 3 tbsp or 3 swirls around bottom of crock pot

Here is how you make Mexican Veggie Chicken - Crock Pot:

Put all liquid in bottom of crock pot, except the olive oilPlace all frozen chicken pieces in a single layer, or as close as you can, on top of liquidDrizzle olive oil on top of the chickenSet the crock pot for 8-10 hours, mine tends to get pretty hot so I always increase the cooking time.With about an hour or two left in cooking, flip chicken pieces being careful to not break them and stir the liquid.Layer the frozen veggies and the green chiles on top of the chicken spreading them out with the back of your serving spoon.Serve with tortillas, over fortified or whole wheat pasta or rice.Enjoy!Serving Size: Makes 6 servings; about 3/4 cupNumber of Servings: 6Recipe submitted by SparkPeople user FUNHEALTHLOVE.

The nutritional information for Mexican Veggie Chicken - Crock Pot is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.5

• Total Fat: 11.9 g
• Cholesterol: 39.2 mg
• Sodium: 793.6 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 5.4 g
• Protein: 14.9 g

Mexican Veggie Chicken - Crock Pot is Mexican cuisine.