Made using leftover chicken that was made for Crockpot Chicken Tacos.
Dump everything in a pot and simmer for ~30 minutes. Garnish with cheese and crispy tortilla strips!
Recipe for the chicken:
1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 193 | ||
Calories from Fat: 82 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 42mg | 13 % | |
Sodium 510.5mg | 18 % | |
Potassium 372.9mg | 10 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 9.6g | ||
Protein 14.9g | 21 % | |
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: 193
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