Name: Slow Cooker Chicken with Rotel and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken tenderloins; 0.5 cup diced tomatoes with green chilies; 1 oz 1/3 less fat cream cheese; 0.25 cup frozen corn; 2 cups fresh baby spinach; 0.5 tbsp ranch seasoning; 0.25 cup low-sodium chicken broth

Slow Cooker Chicken with Rotel and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow Cooker Chicken with Rotel and Spinach

Chicken tenderloins slow-cooked in a zesty tomato sauce and finished with creamy Neufchatel and wilted spinach for a velvety texture.

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NUTRITION

Protein

42.2g

Fat

7.3g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken tenderloins

0.5 cup diced tomatoes with green chilies

1 oz 1/3 less fat cream cheese

0.25 cup frozen corn

2 cups fresh baby spinach

0.5 tbsp ranch seasoning

0.25 cup low-sodium chicken broth

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PREPARATION

1
Place the chicken tenderloins in the bottom of the slow cooker in a single, even layer.
2
Pour the diced tomatoes with green chilies and the chicken broth directly over the chicken.
3
Sprinkle the ranch seasoning and frozen corn evenly across the top of the mixture.
4
Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender enough to shred easily.
5
Remove the lid and add the 1/3 less fat cream cheese, stirring gently until it is completely melted and the sauce becomes smooth.
6
Fold in the fresh baby spinach and replace the lid for 5 minutes to allow the leaves to wilt into the sauce.
7
Use two forks to lightly shred the chicken tenderloins into bite-sized pieces and stir once more before serving.