fbpx

Fiesta Ground Chicken Hashbrowns

Tex Mex lovers will especially adore this easy slow cooker recipe featuring lean ground chicken, diced peppers and frozen hash brown potatoes. Instead of the usual can of cream soup used in many similar slow cooker recipes, I substituted sour cream, salsa and water. This simple change helped save on salt, fat and calories. Top it off with your favourite Tex Mex cheese blend, sliced jalapeno and cilantro. Ole!
Serves: 8
Prep Time: 20 min
Cook Time: 180 min

Ingredients

1/2 cup onion, diced
1 green pepper, raw, diced
1 red pepper, raw, diced
1 tbsp olive oil
1 lb ground chicken, lean, raw
6 cups hash brown fried potatoes, diced, frozen
1 tbsp chili powder
1 cup sour cream, 14% MF
1/4 cup water
1 cup salsa, ready-to-serve
2 cups Tex Mex cheese blend, shredded
1/2 jalapeno pepper, raw, sliced
1/4 cup cilantro, raw, chopped (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Dice the onion and the green and red peppers and set aside separately.

  2. Heat oil in a large skillet over medium-high heat. Add ground chicken and diced onion. Use back of spoon to break ground chicken into smaller pieces. Stir and saute until chicken is cooked through and the onion is lightly browned. Set aside.

  3. Spray a 3-1/2- or 4-quart slow cooker with vegetable oil cooking spray. Add frozen hash browns, chili powder and the diced red and green peppers. Stir in the cooked chicken mixture.

  4. Combine the sour cream, water and salsa in a medium bowl. Pour over contents in the slow cooker and mix well. Top with the shredded cheese, sliced jalapeno and cilantro (optional garnish).

  5. Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours. Serve with additional salsa and sour cream if desired.

Nutrition Info

Per 340 g serving Amount
Calories430
Protein22 g
Fat23 g
Saturated Fat8 g
Carbohydrate35 g
Fibre4 g
Sugar3 g
Cholesterol80 mg
Sodium440 mg
Per 340 g serving % Daily Value
Potassium21
Calcium30
Iron15
Vitamin A15
Vitamin C100
Vitamin B618
Vitamin B125
Folate4
Zinc10