Spicy Crock Pot Chicken Chile Verde (Low Fat)

1. Boil tomatillos and jalapenos in water for 15 minutes.

2. Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).

3. Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.

4. Mix for 15 seconds.

5. Put into the crock pot with everything else.

6. Cook on high for 3 1/2 hours, and then take chicken out and shred.

7. Put back in for 1 hour, and serve with rice, or tortillas and beans.

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Nutrient	Quantity
Total fats	589.4049 g
Protein	747.6304 g
Carbohydrates	835.1845 g
Energy	11627.4028 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.6253 g
Water	2863.1312 g
Aspartic acid	59.4302 g
Calcium, Ca	736.2456 mg
Lutein + zeaxanthin	2038.863 g
Fiber, total dietary	10.6304 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	759.148 g
Niacin	302.5348 mg
Hydroxyproline	4.9895 g
Vitamin A, RAE	72.024 g
Arginine	42.2145 g
Riboflavin	4.65 mg
Tocopherol, beta	0.0382 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0112 g
Fatty acids, total saturated 20:1	0.0067 g
Glutamic acid	111.407 g
Sodium, Na	20247.7358 mg
Fatty acids, total saturated 16:1 undifferentiated	24.9797 g
Total lipid (fat)	589.4049 g
Manganese, Mn	11.5488 mg
Fructose	2.6558 g
Proline	34.084 g
Fatty acids, total saturated 16:0	120.2397 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.014 g
Sucrose	1.584 g
Choline, total	1889.6516 mg
Sugars, total	21.33 g
Serine	26.7502 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	25.5668 g
Vitamin B-6	2.2128 mg
Selenium, Se	1390.9065 g
Ash	87.7613 g
Fatty acids, total saturated 18:1 undifferentiated	235.0713 g
Pantothenic acid	45.8648 mg
Phenylalanine	25.8041 g
Copper, Cu	14.713 mg
Betaine	1370.0106 mg
Thiamin	14.9543 mg
Methionine	15.0625 g
Iron, Fe	50.0902 mg
Carbohydrate, by difference	835.1845 g
Phosphorus, P	10003.4493 mg
Folate, total	606.8095 g
Tocopherol, gamma	0.0112 mg
Fatty acids, total saturated 4:0	0.0009 g
Alanine	36.4118 g
Cholesterol	2041.1681 mg
Valine	32.4201 g
Fatty acids, total saturated 18:2 undifferentiated	123.6546 g
Glycine	32.3812 g
Carotene, alpha	49.075 g
Glucose (dextrose)	3.485 g
Fatty acids, total saturated 14:0	0.0104 g
Zinc, Zn	36.174 mg
Isoleucine	30.277 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0018 g
Fatty acids, total polyunsaturated	128.2766 g
Leucine	50.2981 g
Tocotrienol, alpha	0.0685 mg
Vitamin A, IU	1422.335 IU
Folate, DFE	606.8095 g
Tryptophan	9.185 g
Vitamin C, total ascorbic acid	79.9228 mg
Phytosterols	27.636 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Fatty acids, total polyunsaturated 18:1 c	0.0056 g
Fatty acids, total saturated 20:0	0.0009 g
Tyrosine	16.0796 g
Vitamin B-12	19.9581 g
Vitamin K (phylloquinone)	231.267 g
Fatty acids, total saturated	145.8173 g
Histidine	21.0691 g
Fatty acids, total monounsaturated	260.0477 g
Threonine	27.7935 g
Folate, food	606.8095 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Cryptoxanthin, beta	136.161 g
Vitamin E (alpha-tocopherol)	19.5542 mg
Magnesium, Mg	1282.1666 mg
Lysine	48.5968 g
Potassium, K	11499.0145 mg
Cystine	8.3525 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Water	0.25 cup	0	0	0
Garlic Clove	3	0	0	0
jalapeno pepper	4	6.525	1.4625	0.0832
cumin	1.5 1/2	11.8125	1.3936	0.7015
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
chicken tender	10	11430.5413	796.5091	584.6813
tomatillo	10	108.8	19.856	3.468
chicken bouillon cube	1	0	0	0