| |
| INGREDIENTS |
| 3 |
medium carrots, sliced into ¼” rounds |
| 1 |
medium red pepper, sliced into ¾ inch pieces |
| 1 lb |
skinless, fat removed, boneless chicken thighs, cut in half |
| 1 (15-ounce) |
no salt canned corn |
| 1 (15-ounce) |
no salt, kidney beans, rinsed and drained |
| 1 (16-ounce) |
low-sodium salsa |
|
|
|
| RECIPE |
- Place carrots and celery in bottom of crock pot.
- Top with chicken, corn and kidney beans.
- Pour salsa all over.
- Cook on low for 6-8 hours.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
4-6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
402 |
|
| Total Fat |
5 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
750 mg |
|
| Total Carbohydrates |
56 g |
|
| Fiber |
12 g |
|
| Protein |
32 g |
|
|
|
