Creamy Slow Cooker Chicken Stew
Serve with crusty French bread.

Servings: 10

5 frozen skinless chicken breasts or 20 frozen chicken tenders
1 (16 ounce) jar salsa verde
1 (18 ounce) can black beans
1 cup frozen sweet corn
1 (14 ounce) can diced tomatoes
1 teaspoon ground cumin
1 (3 ounce) package neufchatel cheese

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese. Cook on high for 4-5 hours (less if chicken isn't frozen).

At this time remove about 1/2 the liquid if you like your stew thick. You can leave all the liquid if you want it more soupy. Coursely chop chicken if desired.

Add cream cheese, cook on warm setting for 30 minutes, then stir.

Per Serving: 202 Calories; 4g Fat (16.9% calories from fat); 2g Saturated Fat; 26g Protein; 15g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 584mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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