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Nutrition Facts

  Servings Per Recipe: 14
  Serving Size: 1 serving

Amount Per Serving
  Calories 115.8
  Total Fat 0.8 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 7.9 mg
  Sodium 782.8 mg
  Potassium 411.1 mg
  Total Carbohydrate 17.9 g
      Dietary Fiber 5.4 g
      Sugars 4.3 g
  Protein 7.8 g
  Vitamin A 4.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.5 %
  Vitamin C 6.9 %
  Vitamin D 0.0 %
  Vitamin E 0.1 %
  Calcium 2.9 %
  Copper 0.2 %
  Folate 0.4 %
  Iron 9.1 %
  Magnesium 0.2 %
  Manganese 0.5 %
  Niacin 0.1 %
  Pantothenic Acid     0.1 %
  Phosphorus     0.3 %
  Riboflavin 0.1 %
  Selenium 0.1 %
  Thiamin 0.2 %
  Zinc 0.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Slow Cooker Chicken Taco Stew

View the full Slow Cooker Chicken Taco Stew Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Chicken Taco Stew

31 calories of Great Value Light Red Kidney Beans, (0.13 cup)

31 calories of Great Value Black Beans, (0.13 cup)

17 calories of Great Value Boneless, Skinless Chicken Breast Fillets (Frozen), (0.57 oz)

16 calories of Del Monte Whole Kernel Corn, (0.13 cup)

9 calories of Great Value Taco Seasoning, (0.86 tsp)

7 calories of Great Value Diced Tomatoes & Green Chilies, (0.18 cup)

5 calories of Great Value Tomato Sauce, no salt added, (0.06 cup)

3 calories of Onions, raw, (0.07 medium (2-1/2" dia))


Nutrition & Calorie Comments  

awesome! I add a can of hominy as well...and as others have mentioned, the sodium is a bit high for me. I just rinse the beans and cut the seasoning in half, and also use lower sodium seasoning. It's great tho! Submitted by:
ORANGECOWCAT

(11/11/10)
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This is delicious and super easy! Used 1/2 packet of taco seasoning, as suggested. I bought the low sodium and it was still pretty spicy (I have two little kids who are opposed to spice). Next time I will use mild seasoning and not worry about the sodium Submitted by:
JANELLE12511

(5/5/10)
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This is SO GOOD and super easy. I love it with low fat sour cream or cornbread. Submitted by:
CJNSYNC

(10/19/09)
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I have cooked this recipe for almost a year now, taken it to potlucks and have always run out. Everyone loves it. I have served it with tortilla chips, as a dip, or cooked rice and heated flour tortillas to make chicken burritos. Same with corn tortillas (it helps limit the carbs).
Absolutely delic
Submitted by:
MOBEAUTIFUL1

(10/15/09)
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Wonderful flavors..Instead of the taco seasoning, I used chili powder, cumin, garlic powder, smoked paprika and pepper. This helps lower the sodium content substantially. Submitted by:
BOED75R

(6/5/09)
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I love this stew! I make a batch, freeze half, and eat the rest for lunch all week. I use no salt added canned goods to really decrease the amount of sodium. Submitted by:
JLDAVID11

(4/5/09)
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This sounds great and gives me another "Mexican" receipe to use. Altho I'll use ground beef since my husband doesn't eat chicken. I have a salt free taco seasoning mix from the Make a Mix cookbook from 1978. Will also use as much reduced sodium ingredients as I can find. WE are trying to reduce NA. Submitted by:
CAROLBAT

(3/28/09)
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Delicious! I browned the onions with some garlic before adding them and drained/rinsed the beans first to cut down the saltiness. Loved it!!!! Submitted by:
MAXYLU2

(3/24/09)
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Too bland for us -- so added chili powder, liquid smoke, basil, thyme, oregano and fresh ground pepper. Next time will also add hot sauce & chipotle peppers. Leftovers good in an omelete w/ a dollop of fat free sour cream on top. Submitted by:
WINDORX

(3/6/09)
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I will definitely make this! Vegan and low-sodium and extra spicy style :) Submitted by:
ISABELLACULLEN

(2/21/09)
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Excellent! I will make it again. Quick note though, when I measured out 1 cup servings it only came out to 8 servings, so I am having to go redo the nutritional information so it comes out correctly. Submitted by:
GISTACY27

(2/13/09)
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I used reduced sodium taco seasoning and white shoepeg corn. I also added cilantro. The whole family loved it! Submitted by:
ARTSMARTMN

(2/12/09)
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This was very good. My husband even had a second bowl. It is even hard to believe it is low in calories. Can't wait to eat leftovers tomorrow night. Submitted by:
GM7505

(2/8/09)
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I would also use low sodium versions of everything and add tons of ilantro, my favorite herb Submitted by:
MSWENDI42

(2/7/09)
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My husband LOVED this recipe. I was expecting more "taco" flavor so I might use more seasoning next time, but a reduced salt version, this was salty enough as it is! I would also recommend the longer cooking time as I did 3.5 hours on high and my onions were still crunchy (which I'm not a fan of). Submitted by:
WITCHCRAFTY

(2/5/09)
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Delicious, filling, and low calorie. I eat one cup and top with a dollop of light sour cream. So easy to make, just threw it all in the crock pot, shredded the chicken when I got home from work, and enjoyed. Made enough to eat for a week. Thanks! Submitted by:
CUBBYBARRETT

(2/5/09)
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This was AWESOME! My friends are so picky and "hate" healthy food. So when I made this and told them how little calories there was per serving they were amazed! Submitted by:
MMAXWELL85

(2/4/09)
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I really like this dish. It a cinch to make, easy on the pocketbook, and so filling that I have no trouble staying within my daily calories. I highly reccomend this recipe. Submitted by:
LESLIEDOWST

(2/4/09)
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