Skinny Slow Cooker Southwestern Chicken and Veggies - Lunch
6
Servings
8
Ingredients
0
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 table!
6
Servings
8
Ingredients
0
Comments
Ingredients
- 30 ounces Corn, Frozen
- 6 ounces Bell Pepper Strips, Frozen
- 1 cup dice Onion
- 3 pounds Chicken, Boneless Breasts
- 2 tablespoons chop Cilantro, Fresh
- 2 tablespoons juice Lime
- 2 tablespoons Cumin
- 2 teaspoons Chili Powder
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
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?
- Place vegetables in bottom of slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
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
Slow Cook
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