1. Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker.
2. Cover and cook on low-heat setting for at least 6 hours.
3. Stir in corn; cover and cook on high-heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes.
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Serving Size: 1 Serving (1148g) | ||
Recipe Makes: 4 | ||
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Calories: 186 | ||
Calories from Fat: 21 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 3307.1mg | 114 % | |
Potassium 1108.5mg | 29 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 27.1g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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