Mexican Crockpot Creamy Chicken

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  • sassika
    sassika Posts: 95 Member
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    Bump
  • Laurelje
    Laurelje Posts: 167 Member
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    Bump - now I know what I'm having for dinner tomorrow!
  • Laurelje
    Laurelje Posts: 167 Member
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    I'm so upset. I already put all my stuff in the crockpot. when I entered all the ingredients into MFP recipe builder it came out to 278 per serving. how could this be? very misleading.

    278 is still pretty good for dinner!
  • sizzlinoverthefat
    sizzlinoverthefat Posts: 136 Member
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    Bump - I think I'll make this today and make chicken enchiladas for gametime!
    That's good the guys will probably scarf it up with the beers:bigsmile:
  • sizzlinoverthefat
    sizzlinoverthefat Posts: 136 Member
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    I'm so upset. I already put all my stuff in the crockpot. when I entered all the ingredients into MFP recipe builder it came out to 278 per serving. how could this be? very misleading.

    278 is still pretty good for dinner!

    :huh: what size is the serving????
  • 6mimi
    6mimi Posts: 1,439 Member
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    Yummmm.... Sounds like it will be for dinner tomorrow. Thanks for sharing!
  • Cris725
    Cris725 Posts: 81
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    Bump
  • Kickinkim418
    Kickinkim418 Posts: 257 Member
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    Bump...sounds delish
  • sizzlinoverthefat
    sizzlinoverthefat Posts: 136 Member
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    http://www.myfitnesspal.com/topics/show/125265-mexican-crockpot-creamy-chicken (original thread with recipe)

    Wed 10/06/10 03:45 PM darcibean posted:

    Mexican Crockpot Creamy Chicken

    Ingredients:
    1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
    1/2 cup of salsa
    1 bag frozen sweet corn
    1 can of black beans, drained and rinsed

    using this along with cauliflower tops as a form of rice..two great recipes combined....
    1 can of Rotel Tomatoes with Green Chilies
    Chili Powder
    S&P
    1/2 block of cream cheese (I use 1/3 fat free)
    1 small onion diced

    Directions:
    Put chicken in crock pot and cover with all ingredients except for cream cheese.
    Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
    Cook for 3-4 hours on high, 7-8 hours on low.
    Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
    Serve over rice or in tortillas as tacos/burritos.
    I usually top it with some shredded lettuce and diced tomatoes.

    Makes 6 Servings.
    181 Calories per serving 24 Carbs 2 Fat 17 Protein 5 Fiber
  • mamabtrfly
    mamabtrfly Posts: 3
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  • kimhurt
    kimhurt Posts: 313 Member
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  • bag4498
    bag4498 Posts: 14 Member
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    no, its not bad, but when your thinking it was suppose to be a different number, its kinda misleading. add in rice, a tortilla or chips, cheese, sour cream....the stuff starts adding up. its a really good dish though. and it totally fufills your mexican food cravings.
  • MelsFitLife
    MelsFitLife Posts: 106 Member
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  • kimberg75
    kimberg75 Posts: 412 Member
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    Sounds amazing!! Thanks for sharing! I can't wait to try it out!!!
  • rawcash2012
    rawcash2012 Posts: 28
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    Yum! Thank you for sharing! I just bought some low calorie tortillas that I can use with this.
  • michellelynne474
    michellelynne474 Posts: 49 Member
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    Sounds delicious...can't wait until I can have real food again and am off this liquid/soft diet...... I will be making this with tortillas :-)
  • Ladeda1
    Ladeda1 Posts: 68 Member
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    Bump!
  • godsrose
    godsrose Posts: 96 Member
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    bump
  • abigailm83
    abigailm83 Posts: 110
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    bump
  • basenji
    basenji Posts: 208 Member
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    sounds good!

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