Try this Black Bean and Corn Salsa Chicken recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients in resealable gallon sized freezer bag. Mix together in bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
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Serving Size: 1 Serving (687g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 626 | ||
Calories from Fat: 47 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 171.1mg | 53 % | |
Sodium 1308.7mg | 45 % | |
Potassium 1661.1mg | 44 % | |
Total Carbohydrate 63.9g | 19 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 49.7g | ||
Protein 83.2g | 119 % | |
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: 626
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