Directions:
- Boil chicken breasts until done, reserving broth. Cube or shred cooled chicken. Add all ingredients to crockpot, plus salt, pepper, garlic, parsley, cumin, chili powder and red pepper to taste. Cook on low-medium heat for 6-8 hours. Serve with Monterrey Jack cheese and tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1934.31 Kcal (8099 kJ) | ||
| Calories from fat | 962.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.96g | 165% | |
|---|---|---|---|
| Cholesterol | 288.09mg | 96% | |
| Sodium | 7025.8mg | 293% | |
| Potassium | 1908.37mg | 41% | |
| Total Carbs | 130.95g | 44% | |
| Sugars | 14.74g | 59% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 110.12g | 220% | |
| Vitamin C | 59.8mg | 100% | |
| Iron | 8.8mg | 49% | |
| Calcium | 226.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 142.44 Kcal (596 kJ) | ||
| Calories from fat | 70.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 165% | |
|---|---|---|---|
| Cholesterol | 21.21mg | 96% | |
| Sodium | 517.36mg | 293% | |
| Potassium | 140.53mg | 41% | |
| Total Carbs | 9.64g | 44% | |
| Sugars | 1.09g | 59% | |
| Dietary Fiber | 0.58g | 32% | |
| Protein | 8.11g | 220% | |
| Vitamin C | 4.4mg | 100% | |
| Iron | 0.7mg | 49% | |
| Calcium | 16.7mg | 23% | |
* 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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