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Crock Pot Mexican Chicken Chili

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)217.6822
Energy (kCal)2279.3203
Carbohydrates (g)105.2174
Total fats (g)107.4591
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dump in tomatoes, black beans and black olives. | 2. Set the chicken on top. Season with paprika, salt and pepper, onion powder and garlic salt. | 3. Sprinkle the taco seasoning over the chicken. | 4. Pour chicken broth in crock pot. | 5. Cook on low for 8-10 hours, but up to 24 hours. I start it the night before. | 6. Shred chicken and stir back in to sauce. If sauce seems to thin, add water. | 7. Stir in shredded cheese. | 8. Serve over noodles, rice, or in tortillas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 1/2 1/2 boneless skinless 1170.2697 0.0 141.8612 62.93600000000001
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    black olive 1 can - - - -
    black bean 0.5 can 495.907 90.6885 31.4123 2.0651
    taco seasoning 1 package - - - -
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    paprika 1/8 teaspoon 0.8107 0.1552 0.0407 0.0371
    salt pepper 1/8 teaspoon - - - -
    onion powder 1/8 teaspoon 1.023 0.2374 0.0312 0.0031
    garlic salt 1/8 teaspoon - - - -
    cheese 1 cup shredded 476.55 3.159 28.89 38.799

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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