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Mexican Crock Pot Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)232.0153
Energy (kCal)10471.9742
Carbohydrates (g)113.7695
Total fats (g)1015.9326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the sliced onion in the bottom of your crock pot. | 2. Add the chopped peppers. | 3. Remove the papery outer layer from the tomatillos and chop them coarsely. | 4. Put them on top of onions and peppers. | 5. Place the chicken thighs on top of the veggies. | 6. Pour most of a jar of salsa on top of the chicken. | 7. (You want a decent layer of salsa on top of the chicken.) Put the top on the crockpot and cook on high for 5-7 hours (or low for 10-12). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 sliced 64.0 14.944 1.76 0.16
    jalapeno 1/4 cup chopped seeded 6.525 1.4625 0.2048 0.0832
    tomatillo 3 435.4492 79.4695 13.0635 13.8799
    chicken thigh 5 9966.0 17.8935 216.987 1001.8095
    salsa 1 jar - - - -

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



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