Put all ingredients in slow cooker and stir. Cook on low for about 6 hours. Shred chicken and strain the corn/bean mixture. Serve on flour tortillas as tacos or on tostadas. Top with cheese, sour cream & salsa if desired.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 99.7mg||31 %|
|Sodium 1389.8mg||48 %|
|Potassium 726.3mg||19 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 20.9g|
|Protein 44.3g||63 %|
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Calories per serving: 378
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