Slow Cooker Chipotle Tacos ( Copy )
| 11 |
260 |
310 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
4 h |
4
|
Ingredients
|
3/4 cup
|
Chili sauce, hot
|
|
1 chile
|
Chipotle chiles in adobo sauce
(chopped)
|
|
1 tbsp
|
Cocoa powder, unsweetened
|
|
1/2 tsp
|
Cumin
|
|
1 cup
|
Frozen yellow corn kernels
|
|
4 leaf
|
Lettuce, romaine
(whole and cleaned)
|
|
1 can(s) (15oz)
|
Pinto beans, canned
(drained)
|
|
1/2 tsp
|
Salt
|
|
1 large
|
Tomato
(chopped, for topping)
|
|
1 small can
|
Tomato paste, canned
|
|
227 gm
|
Chicken breast, boneless, skinless, grilled
|
Instructions
Put everything accept lettuce in the crockpot. Cook on low 3 to 4 hours or on high 1-1/2 to 2 hours.
Shred chicken with two forks, right in the pot. Divide into 4 servings and place in lettuce leaves and top with fresh tomatoes.
Enjoy!
Notes:
This recipe has been altered to increase protein and reduce carbohydrates. Note, it is no longer vegan.
Nutrition Facts
Per Portion
Calories
310
Calories from fat
36
Calories from saturated fat
8.9
Total Fat
4.0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.1 g
Monounsaturated Fat
1.1 g
Cholesterol
59 mg
Sodium
1814 mg
Potassium
1299 mg
Total Carbohydrate
45 g
Dietary Fiber
10.6 g
Sugars
9.5 g
Protein
29.3 g
Dietary servings
Per Portion
| Meat |
0.8 |
| Meat Alternative |
0.6 |
| Vegetables |
2.3 |
Energy sources
Meal Type(s)
