(Serves 3 - Crockpot) VIDEO This is a great Tex Mex recipe! Boneless/Skinless Chicken Thighs are combined with onions, garlic, green pepper, tomatoes, organic chicken stock and spices. I just love crock pot entrees, ready when you get home, I could eat this soup everyday!
COOKING INSTRUCTIONS: Empty the baggie of chicken into the bottom of a crock pot. Add the other two bags of vegetables and stir. Cook on low for 6 - 8 hours or high for 4-5. When ready, stir to break up the chicken. Good with chopped avocado and cilantro (not included).
NUTRITIONAL INFO: Servings: 3 (Values per single serving.) | Gluten Free: Yes
Total Carbohydrate: g 10.0 | Dietary Fiber: g 1.0 | Sugars: g 4.4
Total Fat: g 6.8 | Saturated Fat: g 1.7 | Polyunsaturated Fat: g 1.7 | Monounsaturated Fat: g 2.1
Cholesterol: mg 141.2
Sodium: mg 1185.1
Potassium: mg 444.0
Organic Minced Garlic
Organic Green Bell Peppers
Organic Diced Tomatoes
Organic Chicken Stock
Boneless/Skinless Chicken Thighs
Delicious although way too salty. This is also true of the other tomato based items. Over the top salty. Why? Salt can be added but almost impossible to take out. Due to health reasons I am needing to say no to any of these items in the future but I rated a 4 as they are really good.
Very good. Used a couple of avocado slices on top. Really helped as it was a bit salty for me. It seems that with all the tomato sauce meals they are all too salty such as Chicken Cacciatore, etc.
Both my roommate and I enjoyed this soup, even more so when adding cilantro and avocado as recommended.
Super great and delicious. I added avocado and tomatoes to the reheat which was especially yummy.