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Skinny Slow Cooker Southwestern Chicken and Veggies - Dump and Go Dinner
Skinny Slow Cooker Southwestern Chicken and Veggies - Dump and Go Dinner
6
Servings
8
Ingredients
15
Comments
Lending an extra little southwestern flavor, the cilantro and cumin spice up this chicken and veggies dish and are sure to please everyone around the supper table!
6
Servings
8
Ingredients
15
Comments
Ingredients
- 30 ounces Corn, Frozen
- 6 ounces Bell Pepper Strips, Frozen
- 1 cup dice Onion
- 2 tablespoons chop Cilantro, Fresh
- 2 tablespoons juice Lime
- 3 pounds Chicken, Boneless Breasts
- 2 tablespoons Cumin
- 2 teaspoons Chili Powder
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients between indicated number of gallon freezer storage bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place vegetables in bottom of slow cooker.
- Top with chicken breasts and seasonings.
- Cook on low 4-6 hours.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 8 oz chicken & 6 oz veggies Amount Per Serving
- Calories
- 426
- Total Fat
- 8g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 137mg
- Total Carbohydrates
- 34g
- Fiber
- 5g
- Sugar
- 5g
- Protein
- 56g
- WW Freestyle
- 0
15 Comments
Join the discussionHow do you keep your chicken from not getting mushy or mealy? Never have luck w chicken in a crockpot.
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!
I agree – I’ve never had luck with chicken in the crock pot. It always tastes dry and overcooked.
Do you have a crockpot that goes to warm after the designated time? That might help?
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?
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.
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.
I have fresh bell peppers- can I use those instead of frozen?
Kathy – you absolutely can!
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?
Julie – I added the cilantro to the slow cooker during the cooking process, then also added it as a garnish when serving.
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?
Hi Kitty! Sorry, for the confusion. If you wanted to freeze it, you will put all of the ingredients in the freezer bag uncooked and then cook it for 4-6 hours once thawed. Hope that helps!
Thanks, just wanted to be clear on this.
Gotta get another scale. Mine won’t do 7.89 oz of corn accurately.