Crockpot Enchilada Stew
Nutrition per serving
| Calories | 411 kcal |
| Protein | 43.5 g |
| Carbs | 23.6 g |
| Fats | 16.4 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 8.6 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 10.1 g |
| Fiber | 12.6 g |
| Sodium | 847 mg |
Ingredients
| Chicken Breast | |
| Onion | |
| Green Bell Pepper (capsicum) | |
| Peppers, jalapeno, canned, solids and liquids | |
| Chopped Tomatoes (canned) | |
| Tomato Passata | |
| Garlic | |
| Ground Cumin | |
| Chili Powder | |
| Dried Oregano | |
| Fresh Coriander | |
| Avocado |
1. Add the chicken to the crockpot and top with all the remaining ingredients (except the avocado and coriander) and a pinch of salt and pepper
2. Cook on low for 8-10 hours or high for 6-8 hours
3. Shred the chicken using a fork
4. Top the stew with coriander and avocado