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Fiesta Chicken And Potatoes

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  Canned fiesta nacho cheese soup 22 Ounce (2 Cans, 11 Ounce Each)
  Water 1 Cup (16 tbs)
  Dried homestyle skin on potatoes with broccoli au gratin 10 Ounce (2 Packages, 5 Ounce Each)
  Scallions 6 , thinly sliced
  Red bell pepper 1 , diced
  Carrot 1 , peeled and shredded
  Canned diced green chilies 7 Ounce (1 Can)
  Skinless boneless chicken breast tenders 2 Pound

1. Mix the undiluted soup with the water and the sauce packets from the potato packages until well blended. Set aside.
2. Scatter the potatoes from 1 package over the bottom of a 4-quart electric slow cooker. Sprinkle with half of the scallions, bell pepper, carrot, and chiles. Place half of the chicken tenders on top and pour half of the sauce mixture over all. Repeat the layers with the remaining ingredients, ending with the rest of the sauce.
3. Cover and cook on the low heat setting about 4 1/2 hours, or until the chicken is cooked through and the potatoes are tender.

Recipe Summary

Difficulty Level: 
Side Dish
Slow Cooked

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1887 Calories from Fat 504

% Daily Value*

Total Fat 57 g87.5%

Saturated Fat 22.7 g113.7%

Trans Fat 0.2 g

Cholesterol 609.6 mg203.2%

Sodium 5917.3 mg246.6%

Total Carbohydrates 107 g35.6%

Dietary Fiber 16.7 g66.9%

Sugars 18.5 g

Protein 233 g466.3%

Vitamin A 362.7% Vitamin C 449.1%

Calcium 82.8% Iron 67.4%

*Based on a 2000 Calorie diet


Fiesta Chicken And Potatoes Recipe