chicken???

Try the website Skinnytaste - healthy recipes with calorie information included. I think she has a section specifically for Chicken on the right side.

have you tried crock pot salsa chicken?

1 lb chicken
1-16oz jar of salsa

throw it all in the crock pot on low for 8-10 hours, and use it for tacos, enchaladas, use it on top of rice or quinoa.

It's just like the pulled pork you get at the Mexican restaurant. Works for pork too.

I use chicken organic chicken thighs, cheaper and more flavor.

I do the chicken, salsa, and cream of chicken soup in a crock pot. Amazing stuff.

have you tried crock pot salsa chicken?

1 lb chicken
1-16oz jar of salsa

throw it all in the crock pot on low for 8-10 hours, and use it for tacos, enchaladas, use it on top of rice or quinoa.

It's just like the pulled pork you get at the Mexican restaurant. Works for pork too.

I use chicken organic chicken thighs, cheaper and more flavor.

I second this one, it is very yummy...

have you tried crock pot salsa chicken?

1 lb chicken
1-16oz jar of salsa

throw it all in the crock pot on low for 8-10 hours, and use it for tacos, enchaladas, use it on top of rice or quinoa.

It's just like the pulled pork you get at the Mexican restaurant. Works for pork too.

I use chicken organic chicken thighs, cheaper and more flavor.

^^ This was going to be my suggestions.

I also love Skinnytaste so check it out and always check Pinterest. We do a baked Sweet N Sour Chicken we found on there and it's divine!

Make shredded bbq chicken for sammies in the crock pot!! Yum!!

Bump for later

chicken+crockpot....always amazing...great suggestions.

have you tried crock pot salsa chicken?

1 lb chicken
1-16oz jar of salsa

throw it all in the crock pot on low for 8-10 hours, and use it for tacos, enchaladas, use it on top of rice or quinoa.

It's just like the pulled pork you get at the Mexican restaurant. Works for pork too.

I use chicken organic chicken thighs, cheaper and more flavor.

I love this and I use corn and diced potatoes.

I've made this (a martha stewart - tex mex inspired chicken & rice dish, see below) and it comes out pretty good. Freezes well and is filling. can usually get about 6-8 servings out of it.

It's a one pot meal, which is nice, but I think it takes longer to cook than the recipe suggests, and needs more water than the recipe suggests. I like to add cilantro and some lime juice at the end, and I usually serve it with some sour cream and trader joes corn and chili salsa, an some sauteed peppers & onions. (I just found trader joes fire roasted peppers and onions in the freezer section - they are awesome with it). its all within around 400 - 450 calories.

http://www.marthastewart.com/312758/chipotle-chicken-and-rice

Her site has a bunch of recipes worth checking out.

RECIPE -

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total) (I've used chicken breasts, because that's usually what we have)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced (It may be a little spicy with two chili peppers, may want to start with one.)
2 large tomatoes, diced large (I use a 15 ounce can of crushed tomatoes)
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)


Directions

1.In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

2.Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

3.Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

4.Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.


Variations

Quesadilla variation: To make a filling for quesadillas, cut chicken into bite-size pieces before cooking and omit the water and rice. Then simmer, uncovered (cooking time is the same).