Cheesy Crock Pot Chicken With Rice Recipe

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Ingredients:

Serving

1 (10 1/2 oz) can rotel tomatoes & chilies , do not drain
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 cup water
1 small chicken bouillon cube
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
3 medium boneless skinless chicken breasts, frozen
1/2 cup low-fat sour cream
1/2-3/4 cup ricotta cheese
1 cup monterey jack cheese, grated
2 cups instant rice

Directions:

Mix the tomatoes, soup, water, and spices in a crock pot. Add the frozen chicken breasts and cover with a lid. Cook on low heat for 6-7 hours.
Remove the lid and stir in the sour cream, ricotta, and monterey jack cheese. Turn the crock pot onto high and continue to cook for another hour.
Once the breasts are tender turn off the crock pot and break apart the breasts. Stir in the instant rice and recover with the lid for 10 minutes. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	514.44 Kcal (2154 kJ)
Calories from fat	199.04 Kcal
		% Daily Value*
Total Fat	22.12g	34%
Cholesterol	125.06mg	42%
Sodium	1018.04mg	42%
Potassium	452.83mg	10%
Total Carbs	29.4g	10%
Sugars	0.58g	2%
Dietary Fiber	0.73g	3%
Protein	40.07g	80%
Vitamin C	0.2mg	0%
Vitamin A	0.4mg	13%
Iron	2mg	11%
Calcium	395.7mg	40%

Amount Per 100 g
Calories	180.59 Kcal (756 kJ)
Calories from fat	69.87 Kcal
		% Daily Value*
Total Fat	7.76g	34%
Cholesterol	43.9mg	42%
Sodium	357.38mg	42%
Potassium	158.96mg	10%
Total Carbs	10.32g	10%
Sugars	0.2g	2%
Dietary Fiber	0.26g	3%
Protein	14.07g	80%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	13%
Iron	0.7mg	11%
Calcium	138.9mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.