Directions:
- In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
- Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
- This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.27 Kcal (2229 kJ) | ||
| Calories from fat | 425.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.25g | 73% | |
|---|---|---|---|
| Cholesterol | 111.03mg | 37% | |
| Sodium | 399.18mg | 17% | |
| Potassium | 280.64mg | 6% | |
| Total Carbs | 13.74g | 5% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 14.55g | 29% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 64.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 326.51 Kcal (1367 kJ) | ||
| Calories from fat | 260.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.99g | 73% | |
|---|---|---|---|
| Cholesterol | 68.11mg | 37% | |
| Sodium | 244.87mg | 17% | |
| Potassium | 172.15mg | 6% | |
| Total Carbs | 8.43g | 5% | |
| Sugars | 0.7g | 5% | |
| Dietary Fiber | 1.81g | 12% | |
| Protein | 8.93g | 29% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.5mg | 5% | |
| Calcium | 39.4mg | 6% | |
* 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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