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Skinny Slow Cooker Southwestern Chicken and Veggies

 

My most used kitchen gadget during the winter months is my slow cooker!  (I own 3) The no fuss, no thought approach to throwing something in the slow cooker in the morning and Voila! supper for the starving brood at night is a win-win in my book.  Lending a extra little southwestern flavor,  the cilantro and cumin spice up the chicken and veggies and are sure to please everyone around the supper table!

Slow Cooker Southwestern Chicken and Veggies

Author/Source:

lisa @ onceamonthmeals.com

Ingredients:

Directions:

Place vegetables in bottom of slow cooker.  Top with chicken breasts.  Cook on low 4-6 hours. Serve with additional cilantro to garnish if desired.  

Freezing Directions:

Place all ingredients into a gallon sized freezer storage bag.  Label and freeze.  To serve, thaw.  Pour contents into slow cooker.  Cook on low 4-6 hours.  Serve with additional cilantro to garnish if desired.

Servings: 6

Nutritional Information: Serving Size = 1 serving, 1 chicken breast plus apx 1/3 cup vegetable mixture. Calories – 376, Total Fat – 6.6g, Total Carbohydrates - 25.1g, Protein – 53.7g, Fiber 4.8g, WW Plus Points – 9

**conversion chart image provided by Erik Spiekermann

16 Responses to “Skinny Slow Cooker Southwestern Chicken and Veggies”

  1. tami says:

    How do you keep your chicken from not getting mushy or mealy? Never have luck w chicken in a crockpot.

    • lisa says:

      Tami – I do chicken all the time in the crock and never have problems with it getting mushy. I will do some research and get back with you!

  2. Kimberly says:

    I agree – I’ve never had luck with chicken in the crock pot. It always tastes dry and overcooked.

  3. Thursa says:

    Is it possible to not have to wait for the thawing? It would be awesome if I could pull a bag from the freezer and put it right in the crockpot to do all the work… Have you tried that?

    • Tricia says:

      Technically it isn’t considered a safe food practice as the food will be in the danger zone of 40-140 degrees for too long before warming. I most certainly know many a person who does that regularly and is still alive to tell about it but we don’t recommend it.

  4. Christina says:

    I take food from the freezer to crock pot frequently and as of yet no one in my household has ever gotten ill from it.

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  6. kathy says:

    I have fresh bell peppers- can I use those instead of frozen?

  7. Julie says:

    Do you just shake the seasonings on top if the chicken or stir into veggies? I’ve always heard not to cook fresh cilantro very long. Do you at it at the beginning or end?

    • lisa says:

      Julie – I added the cilantro to the slow cooker during the cooking process, then also added it as a garnish when serving.

  8. Kitty says:

    Is this correct? That is do you cook it 4-6 hours in the crockpot and then freeze it and then cook it another 4-6 hours after it is thawed?

  9. Terry Clevinger says:

    Gotta get another scale. Mine won’t do 7.89 oz of corn accurately.

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