Spicy, easy to shred boneless chicken breast to use in enchiladas, tacos, burritos, etc.
Place frozen chicken breasts in crock pot. Pour over 1 bottle white cooking wine. Pour over 2 cans Mexican style tomato sauce. Sprinkle approximately 1 tsp garlic powder over chicken.
Cover and cook on low 6 hours.
Remove chicken and shred with fork.
Serve in enchiladas, tacos, chalupas, salads, etc.
Not sure of exact amount of servings. My family of 4 usually has some left over.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 122 | ||
Calories from Fat: 20 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 539.2mg | 19 % | |
Potassium 316.7mg | 8 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.1g | ||
Protein 19.9g | 28 % | |
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: 122
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