This is a good recipe that can be spiced up or down depending on who you are making this for.
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add chicken. Stir in beans, corn, and cilantro, if using. Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender. Remove chicken; chop or shred chicken. Return chicken to crockpot. Cover and cook on low 30 minutes or until thoroughly heated.
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Per Serving (excluding unknown items): 209 Calories; 2g Fat (7.9% calories from fat); 26g Protein; 21g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 337mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fat.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 12 | ||
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Calories: 281 | ||
Calories from Fat: 18 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 45.6mg | 14 % | |
Sodium 294.5mg | 10 % | |
Potassium 816.3mg | 21 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 28.6g | ||
Protein 30g | 43 % | |
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: 281
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