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
lisa @ onceamonthmeals.com
- 7.89 oz corn
- 6 oz bell pepper strips, frozen
- 1 cup yellow onion, chopped
- 2 Tbsp cilantro, chopped
- 2 Tbsp lime juice
- 3 lbs boneless skinless chicken breasts
- 2 Tbsp cumin
- 2 tsp chili powder
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.
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.
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