Crockpot Salsa Chicken with Ranch Coleslaw
Three words, EASY PEASY and QUICK! Try these low carb meal that includes your lean protein entree and a veggie side. It goes great with fresh corn on the cob if you want to add that complex carbohydrate grain. My favorite is the easy process of adding the ingredients together, and you are done! I hope that you enjoy, and I promise to update this post with a picture of my next creation.
2 lbs boneless, skinless chicken breast
1 cup fresh salsa
1 packet Mrs. Dash Taco Seasoning Mix or 8 tsp Southwest Chipotle Seasoning Blend
1 can condensed cream of mushroom soup (to reduced-sodium choose Campbell's Healthy Request® or Aldi Fit & Active brand)
1⁄2 cup light sour cream
1⁄4 cup ranch dressing (try reduced-fat ranch or greek yogurt ranch dressing like Bolthouse Farms®)
2 tablespoons light mayo
1⁄4 t lime juice
Stevia® to taste
10 oz bag coleslaw mix
1. Place chicken in Crock-Pot.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa & soup over chicken.
4. Cook on low 6-8 hours.
5. Remove from heat; stir in sour cream.
1. In a medium bowl, combine ranch dressing, mayo, lime juice & Stevia to taste.
2. Add coleslaw mix. Toss to coat.
Salsa chicken: 1 serving - 292 calories, 12.5 grams total fat, 7.5 grams total carbohydrate, 36 grams protein, 308 mg sodium; Coleslaw: 1 serving - 55 calories, 4 grams total fat, 4 grams total carbohydrate, 5. grams protein, 113 mg sodium
Recipe modified by Farrah Wigand, RDN, LD, CSOWM, from emeals