Ingredients:
41 oz. (2.56 lbs) boneless skinless chicken breasts
2 cups fat-free, low-sodium chicken broth
1 can red enchilada sauce
1 (14 oz.) can fire-roasted diced tomatoes
1 (14 oz.) can diced green chilies
1 ¾ cups Rotel
1 clove garlic, minced
1 cup green onion, chopped
1 tsp cumin
½ teaspoon salt
6 oz. low-fat cheddar cheese, shredded
Directions:
Add all ingredients to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Once cooked, shred chicken before serving.
Yields 6 Servings ~ Per serving -1 lean, 3 Greens, 3 Condiments
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