Chicken taco filling with green salsa, Crockpot

Chicken taco filling with green salsa, Crockpot
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 2.1 g
  • Cholesterol: 54.4 mg
  • Sodium: 626.6 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 27.4 g

View full nutritional breakdown of Chicken taco filling with green salsa, Crockpot calories by ingredient
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Introduction

Crockpot recipe. Can be used for taco or enchilada filling, or taco salad. Crockpot recipe. Can be used for taco or enchilada filling, or taco salad.
Number of Servings: 10

Ingredients

    445 gram(s) Salsa Verde Herdez (by DANTA7)
    8 serving Chicken breast, meat only bone/skin removed raw (.5 breast = 1 svg) (by LISAHW)
    1.5 cup Beans, black
    14 oz Beans - Refried Pinto Beans, Fat Free - 1/2 Cup (130g) - 365 Organic, Whole Foods
    4 tbsp Cumin - Ground, McCormick (1 tbsp) (by MIKEGINA)
    1 tsp Pepper, red or cayenne

Tips

Cook long enough for chicken to shred easily. This recipe can be modified easily. Add red salsa, corn, onion, and whatever sounds good on a tortilla or salad.


Directions

Place chicken breasts in crockpot. Pour salsa over and add cumin. Cook on low for 6 or more hours. Shred chicken in the crockpot and add the rest of the ingredients (rinse beans). Adjust seasons to taste.

Serving Size: Makes about 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user THEISK.

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