Skinny Slow Cooker Southwestern Chicken and Veggies - Dump and Go Dinner

Plan This Recipe Print

Skinny Slow Cooker Southwestern Chicken and Veggies - Dump and Go Dinner

Lisa
The Cook
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

  • Labels

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?

  1. Divide all ingredients between indicated number of gallon freezer storage bags.
  2. Label and freeze.

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.

  1. Thaw: In fridge
  2. Cook on low in slow cooker for 4-6 hours.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place vegetables in bottom of slow cooker.
  2. Top with chicken breasts and seasonings.
  3. Cook on low 4-6 hours.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
8 oz chicken
Amount Per Serving
Calories
376
Total Fat
6.6g
Total Carbohydrates
25.1g
Fiber
4.8g
Protein
53.7g
WW+ Points
9

15 Comments

Join the discussion
    1. 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!

  1. 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?

    1. 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.

  2. 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.

  3. 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?

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

  4. 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?

    1. 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!

Leave a Reply

Your email address will not be published.