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