Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
- 3 medium carrots, sliced
- 1 medium red pepper, chopped into 3/4-inch pieces
- 1 pound boneless, skinless chicken thighs, trimmed of fat and cut in half
- 1 15-ounce can no-salt-added corn, drained
- 1 15-ounce can reduced-sodium kidney beans, drained and rinsed
- 1 16-ounce jar low-sodium organic salsa
Preparation:
Place carrots and peppers at bottom of 4 quart crockpot, followed by chicken thigh pieces. Add corn, kidney beans and salsa. Cook on low for 6-8 hours.Serves 4-6
Per Serving: Calories 402, Calories from Fat 46, Total Fat 5.2g (sat 1.2g), Cholesterol 94mg, Sodium 750mg, Carbohydrate 56.7g, Fiber 12.2g, Protein 32.4g



