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Picture of Crockpot Chicken Taco Bowls
mexican brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2252 kcal 113 %
  • Fat 35 g 54 %
  • Saturated 8 g 39 %
  • Carbs 168 g 56 %
  • Fiber 66 g 263 %
  • Protein 309 g 619 %
  • Cholesterol 794 mg 265 %
  • Sodium 6200 mg 258 %
  • Calcium 463 mg 46 %
  • Magnesium 655 mg 156 %
  • Potassium 7292 mg 155 %
  • Iron 25 mg 137 %
  • Zinc 13 mg 122 %
  • Phosphorus 3476 mg 497 %
  • Vitamin A 356 µg 40 %
  • Vitamin C 271 mg 301 %
  • Thiamin (B1) 2 mg 200 %
  • Riboflavin (B2) 3 mg 251 %
  • Niacin (B3) 118 mg 740 %
  • Vitamin B6 10 mg 774 %
  • Folate equivalent (total) 691 µg 173 %
  • Vitamin B12 3 µg 115 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 15 mg 99 %
  • Vitamin K 43 µg 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Crockpot Chicken Taco Bowls

Ingredients

  • 4 skinless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 15 oz cans reduced sodium black beans, rinsed
  • 1 red bell pepper, seeded and cut into long slices
  • 1 green bell pepper, seeded and cut into long slices
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt & pepper to taste

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