Use in tacos, burritos, enchiladas, or salads.
Half or quarter peppers place on bottom. Place chicken on top. Sprinkle seasonings evenly on top of chicken. Spread salsa on top. Cover and cook on low for 6-8 hours. Remove chicken to another bowl and shred with two forks. Carefully pour or spoon juices into a strainer over the chicken.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 263 | ||
Calories from Fat: 159 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 95.3mg | 29 % | |
Sodium 672mg | 23 % | |
Potassium 439.6mg | 12 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.5g | ||
Protein 20.8g | 30 % | |
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: 263
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