Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
one onion, chopped
one red pepper, chopped (holds its flavor better than a green one)
four chicken breasts, boneless and skinless
2 cups salsa
chili powder (I like chipotle) to taste (about a tsp. . .more for more heat)
cumin (1 tsp)
1/2 cup orange or pineapple juice (optional, but adds a lovely flavor)
Directions:
Place onion and peppers in crockpot, place chicken breasts on top of them.
In a bowl, mix the salsa, fruit juice chili powder and cumin. Then, pour everything on top of vegetables andchicken.
Cook on low for 8-10 hours, or on high for 6-8. It\’s done when the chicken shreds easily w/ a fork.
Makes 8 servings at 175 grams each. (I think that\’s a little over a measuring cup, but I weigh)
Serve with shells, cheese and your other favorite taco toppings.
Here are the numbers on the meat only (not shells, etc.) It\’s also good in a sandwich wrap, or over a salad. I even eat it by itself with some guac.
*Add corn, green beans, black beans, kidney beans, any beans, some chilie
Notes:
8 Servings
Amount Per Serving
Calories 158.9
Total Fat 1.7 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.4 g
Cholesterol 65.7 mg
Sodium 355.6 mg
Potassium 510.8 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.6 g
Sugars 0.7 g
Protein 27.4 g