The recipe is a meal-in-a-bowl stew. Serve chicken over rice or a whole grain, or use it as a taco or enchilada filling. Add 1 cup of fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions.
Source: New York Times
Combine the salsa verde, green chiles, garlic, jalapeƱo, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker
Stir to evenly combine
Add chicken tenderloins and mix well
Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours
Use two forks to coarsely shred the chicken right in the crockpot itself
With the heat on low, add the scallions and cilantro, and stir to combine
Season to taste with salt and lime juice
Serve with rice or in tortillas, if desired, with accompaniments
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 375 | ||
Calories from Fat: 265 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 69.3mg | 21 % | |
Sodium 457.1mg | 16 % | |
Potassium 421.3mg | 11 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 7.4g | ||
Protein 18.7g | 27 % | |
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: 375
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