Slow Cooker

Low Sodium Mexican Chicken Stew in Slow Cooker is for Dinner.

Low Sodium Mexican Chicken Stew in Slow Cooker takes 10 minutes to prepare.

Low Sodium Mexican Chicken Stew in Slow Cooker takes 240 minutes to cook.

Low Sodium Mexican Chicken Stew in Slow Cooker makes 12 servings.

The ingredients for Low Sodium Mexican Chicken Stew in Slow Cooker are:

4 Frozen Chicken Breasts (or 20 Frozen Chicken Tenders)
1 Can Green Giant No Salt Added Whole Kernel Corn
1 Can Nature's Promise Organic Dark Kidney Beans
1 Can Nature's Promise Organic Black Beans
1 Can Tomatos with No Salt Added, Diced
1 Onion, Diced
1 Green Pepper, Diced
1 Can Tomato Sauce with No Salt Added
2 Tablespoons Chili Powder
2 Teaspoons Onion Powder
2 Teaspoons Ground Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Paprkia
1 Teaspoon Ground Oregano

Here is how you make Low Sodium Mexican Chicken Stew in Slow Cooker:

Place frozen chicken breasts (or tenders) in slow cooker. Add remaining ingredients, and stir gently, leaving chicken on bottom. Cook on high for 4-5 hours. If you used chicken breasts, you can remove them and shred or chop them and add back to stew. I leave the chicken tenders in as they are, and mix the stew up well.Sometimes I add a small can of diced chili peppers to spice it up, but I did not include in this recipe because the sodium is deceiving. If you rinse them well, most of the salt rinses off, but I have no accurate nutritional info for this.If you use fresh chicken, cook on high 3-4 hours.Makes 12 servings, 3/4 cup each.Number of Servings: 12Recipe submitted by SparkPeople user APRILDAWN678.

The nutritional information for Low Sodium Mexican Chicken Stew in Slow Cooker is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.5

• Total Fat: 1.6 g
• Cholesterol: 45.6 mg
• Sodium: 162.3 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 5.9 g
• Protein: 25.6 g

Low Sodium Mexican Chicken Stew in Slow Cooker is Mexican cuisine.