Slow Cooker Southwest Shredded Chicken Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker chicken stew with pinto beans, green chiles, and fire-roasted tomatoes in a mild, flavorful broth. Tender and comforting, served over rice for an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small yellow onion, diced
- ½ cup chicken broth
- 1 ½ pound chicken breasts (frozen or thawed)
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (4 oz) can mild diced green chiles
- 2 Tbsp taco seasoning
- 3 Tbsp cornstarch + 3 Tbsp cold water
- Salt and pepper
- Optional topping ideas: grated cheddar, sour cream, diced red pepper
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 787mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 761mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.