Crock Pot Mexican Chicken and Spanish Rice Recipe

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Crock Pot Mexican Chicken and Spanish Rice
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Ingredients
5
Count
Nutrition
466
Calories
Total time
305
Minutes
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Ingredients:

Directions:

  1. Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
  2. After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
  3. Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 466.38 Kcal (1953 kJ)
Calories from fat 87.98 Kcal
% Daily Value*
Total Fat 9.78g 15%
Cholesterol 121.84mg 41%
Sodium 733.85mg 31%
Potassium 639.71mg 14%
Total Carbs 48.66g 16%
Sugars 0.44g 2%
Dietary Fiber 2.06g 8%
Protein 46.06g 92%
Vitamin C 0.1mg 0%
Iron 3.1mg 17%
Calcium 40mg 4%
Amount Per 100 g
Calories 140.65 Kcal (589 kJ)
Calories from fat 26.53 Kcal
% Daily Value*
Total Fat 2.95g 15%
Cholesterol 36.74mg 41%
Sodium 221.32mg 31%
Potassium 192.93mg 14%
Total Carbs 14.68g 16%
Sugars 0.13g 2%
Dietary Fiber 0.62g 8%
Protein 13.89g 92%
Iron 0.9mg 17%
Calcium 12.1mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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