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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. Newman's Own Bandito Salsa or possibly your favorite
- 2 med potatoes peeled/thinly sliced
- 1 c. Frontera Roasted Poblano-Tomato Sauce optional
- 6 lrg cloves garlic peeled
- 2 whl skinless boneless chicken breasts halved
- 1 med onion thinly sliced
- 1 tsp dry oregano salt and freshly grnd black pepper to taste
Direcciones
- Place the oil in the bottom of the crockpot and swirl it around a bit. Add in half of the salsa, half of the poblano sauce. Top with a layer of sliced potatoes, garlic and a layer of sliced onions. Plug in crockpot and cook on HIGH for 1 hour. Add in chicken and top with remaining salsa and poblano sauce. Sprinkle oregano and salt and pepper. Cover and cook on HIGH for 3 hrs.
- Serve with some hot bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 63 | 40% |
| Total Fat 7.13g | 9% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 21mg | 1% |
| Potassium 431mg | 12% |
| Total Carbs 16.27g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.67g | 1% |
| Protein 7.21g | 12% |
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