Stewed Chicken Breast Recipe
6 boneless, skinless chicken breast halves (about 2 pounds)
1 jar thick prepared salsa (high quality)
1 lime (optional)
Coat a medium or large slow cooker with non-stick cooking spray. Add chicken breasts and pour salsa over them. Cover and cook on high for 3 to 3 1/2 hours.
When cooked, shred chicken with a fork and squeeze lime juice into stew. Mix, taste, and adjust for salt. Serve over tortillas or rice.
This stew will keep in the fridge for a week - and will freeze well.
one serving = 139 calories, 2.5 g fat, 1.9 g carbohydrates, 23.9 g protein, 0 g fiber, 326 mg sodium, 3 Points+
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