Directions:
- Poach 3-4 skinned and boned chicken breast halves in boiling water or broth. Cover and cook over medium heat for approximately 12 minutes or until done. Drain, cool and dice.
- Add all ingredients to a crock-pot and cook 4-8 hours.
- Top with shredded Monterrey Jack cheese and serve with tortilla chips instead of crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.3 Kcal (1136 kJ) | ||
| Calories from fat | 135.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 23% | |
|---|---|---|---|
| Cholesterol | 31.79mg | 11% | |
| Sodium | 919.35mg | 38% | |
| Potassium | 526.22mg | 11% | |
| Total Carbs | 19.96g | 7% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 14.09g | 28% | |
| Vitamin C | 48.5mg | 81% | |
| Iron | 1.7mg | 10% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.86 Kcal (481 kJ) | ||
| Calories from fat | 57.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 23% | |
|---|---|---|---|
| Cholesterol | 13.46mg | 11% | |
| Sodium | 389.23mg | 38% | |
| Potassium | 222.79mg | 11% | |
| Total Carbs | 8.45g | 7% | |
| Sugars | 0.79g | 7% | |
| Dietary Fiber | 1.35g | 13% | |
| Protein | 5.96g | 28% | |
| Vitamin C | 20.5mg | 81% | |
| Iron | 0.7mg | 10% | |
| Calcium | 22.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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