7 Servings, 521 calories per serving, Fat 12.5 grams, Carbohydrate 45.9 grams, 51.3 grams Protein

Crock-Pot SCCPVL610-S-A 6-Quart

I’m back with another slow cooker crock-pot recipe! Southwest Fiesta Chicken and Rice Casserole packed full of flavor! Slow cooker casseroles are one of my favorite recipes because they are hearty and full of flavor. With recipe is packed with vegetables, chicken, and low-calories.

There are no hidden calories or fats in this recipe. The fat-free cream of chicken, yogurt, and reduced-fat shredded cheese gives it a creamy texture that makes you think that there is a ton of butter in this recipe. Sorry, not this recipe. Only high-quality ingredients.

Healthy Quick and Easy Slow Cooker Chicken Casserole recipe

This meal prep recipe is perfect for dinner or lunch. I like to have it for dinner. I normally pop it in the microwave and add some sriracha chili sauce on top. You can also add some slices of avocado on top if you would like to add some healthy fats to the recipe.

I make 7 servings with his recipe which comes out to around 521 calories. My wife makes one of my servings into 2 servings for her, so that comes out to be around 260 calories for her. You can portion it out however you would like.

Below is the Crock-Pot 6-Quart Programmable Slow Cooker, Stainless Steel used in this video.

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Southwest Chicken Crock-pot Casserole Meal Prep Fiesta Recipe

Southwest Chicken Crock-pot Fiesta Chicken and Rice Casserole Meal Prep Healthy Recipe 7 Servings, 521 calories per serving, Fat 12.5 grams, Carbohydrate 45.9 grams, 51.3 grams Protein

Prep Time

15 Minutes

Cook Time

6 1/2 hours

Passive Time

6 hours

Servings

Servings

Ingredients

Ingredients

• 3 lbs (48oz) Chicken Breast
• 1 Can (10.5oz) Cream Of Chicken 98% Fat-free
• 1 Can (455g) Kidney Beans
• 1 Can (437g) Yellow Corn Drained
• 1 Can (423g) Diced Tomato
• 1 Box Mexican Style Rice
• 2/3 Cup (170g) Plain Greek Yogurt
• 1 Cup (112g) Reduced Fat Shredded Cheese

Vegetables

• 2 Medium (188g) White Onion
• 2 Large Mixed Bell Peppers
• 1 Cup (180g) Mexican Squash
• 1 Large Serrano Chile

Spices

• 2 Tbsp Chili Powder
• 1 Tbsp Garlic Powder
• 1 Tsp Ground Black Pepper

Prep Time 15 Minutes Cook Time 6 1/2 hours Passive Time 6 hours Servings Servings Ingredients Ingredients 3 lbs (48oz) Chicken Breast 1 Can (10.5oz) Cream Of Chicken 98% Fat-free 1 Can (455g) Kidney Beans 1 Can (437g) Yellow Corn Drained 1 Can (423g) Diced Tomato 1 Box Mexican Style Rice 2/3 Cup (170g) Plain Greek Yogurt 1 Cup (112g) Reduced Fat Shredded Cheese Vegetables 2 Medium (188g) White Onion 2 Large Mixed Bell Peppers 1 Cup (180g) Mexican Squash 1 Large Serrano Chile Spices 2 Tbsp Chili Powder 1 Tbsp Garlic Powder 1 Tsp Ground Black Pepper

Instructions

1. In a large slow cooker, crock-pot add the following ingredients: Chicken breast, cream of chicken, kidney beans, corn, diced tomatoes, serrano chile, onion, bell peppers, chili powder, garlic powder, and ground black pepper.
2. Mix together and cook on high for 4 hours.
3. After 4 hours, go ahead and shred the chicken breast with 2 forks.
4. Add the following ingredients after you shred the chicken: 2/3 cup of plain greek yogurt, 1/2 cup of reduced-fat shredded cheese and 1 cup of Mexican squash
5. Mixed everything together and cover for another hour.
6. After an hour add the remaining 1/2 cup of reduced-fat shredded cheese of top and leave it to melt for another 30 minutes.
7. After the 30 minutes, your slow cooker recipe is ready! Enjoy. Take out 7 meal prep containers and add evenly.