Recipe Details
Ingredients
-
1(16 ounce) jargreen salsa (salsa verde)
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1(16 ounce) candiced tomatoes with green chile peppers
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2(15 ounce) canswhite beans, drained
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1(14.5 ounce) canchicken broth
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1(14 ounce) cancorn, drained
-
1onion, chopped
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½teaspoondried oregano
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¼teaspoonground cumin
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salt and ground black pepper to taste
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3skinless, boneless chicken breasts
Cooking Directions
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Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
-
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
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Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
“Served with 4-blend Mexican cheese, sour cream and fresh cilantro”.Karen Moore
Editor’s Note:
Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories386 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
4% |
| Cholesterol 37mg |
12% |
| Sodium 1338mg |
58% |
| Total Carbohydrate 63g |
23% |
| Dietary Fiber 11g |
39% |
| Total Sugars 7g |
|
| Protein 29g |
58% |
| Vitamin C 8mg |
9% |
| Calcium 160mg |
12% |
| Iron 6mg |
36% |
| Potassium 1095mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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