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Crock Pot Mexican Chicken Lettuce Cups with Mango Salsa
Try this yummy dish for dinner tonight! (Salsa recipe below)
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
8
servings
Calories:
167
kcal
Author:
iFoodReal
Ingredients
15
oz.
can tomato sauce
4
oz.
can diced green chiles
OR seeded and deveined fresh jalapeños, chopped
1
tbsp.
ground cumin
1
tbsp.
onion powder
1
tsp.
salt
1
tsp.
black pepper
(ground)
2
lb.
chicken breasts
(boneless & skinless)
1
tbsp.
cornstarch
(optional)
1
medium
head butter or iceberg lettuce
(separated into leaves)
US Customary
-
Metric
Instructions
Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it's somewhat covered.
Cover with the lid and cook on Low for 6 hours or on High for 3 hours.
Remove chicken on a platter and whisk cornstarch (optional) in the sauce.
Shred chicken into strands using two forks, return to the crock pot and stir.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories:
167
kcal
|
Carbohydrates:
8
g
|
Protein:
25
g
|
Fat:
3
g
|
Cholesterol:
72
mg
|
Sodium:
700
mg
|
Potassium:
654
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
320
IU
|
Vitamin C:
7.3
mg
|
Calcium:
40
mg
|
Iron:
2.3
mg