Directions:
- In a bowl mix all sauce ingredients until well combined.
- Put 1/4 of the sauce on bottom of crock pot.
- Add sliced onions; place chicken on top; put 1/2 of the sauce on top of chicken; add sliced red peppers on chicken ( sometimes I add button mushrooms cut in half here also); top with remaining sauce.
- Cook on low heat for 5-5 1/2 hrs or until chicken is cooked; turn off crock pot; take out and shred with fork; place back in crock pot and mix in leftover sauce. Let sit with lid off for about 30 minutes to really soak up and thicken a bit.
- 10 minutes before serving add sliced yellow/orange pepper and mix well.
- If serving whole, pour left over sauce with peppers over the breast.
- Serve as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.93 Kcal (2043 kJ) | ||
| Calories from fat | 164.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.28g | 28% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1347.66mg | 56% | |
| Potassium | 543.1mg | 12% | |
| Total Carbs | 54.56g | 18% | |
| Sugars | 25.49g | 102% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 27.24g | 54% | |
| Vitamin C | 42.4mg | 71% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.8mg | 77% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 175.2 Kcal (734 kJ) | ||
| Calories from fat | 59.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 28% | |
|---|---|---|---|
| Cholesterol | 25mg | 23% | |
| Sodium | 483.89mg | 56% | |
| Potassium | 195.01mg | 12% | |
| Total Carbs | 19.59g | 18% | |
| Sugars | 9.15g | 102% | |
| Dietary Fiber | 1.08g | 12% | |
| Protein | 9.78g | 54% | |
| Vitamin C | 15.2mg | 71% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 4.9mg | 77% | |
| Calcium | 19mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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