Slow Cooker Chicken Enchilada Stew - 42g Carbs, 11g Fiber, 11g Sugar
{Suggestions: To reduce sodlium.... do not add any salt! Use no salt added or low sodium chicken stock! Take Care, Gloria}
From: skinnyms.com
Makes: 6 cups
Serving Size: 1 cup
1 (10 oz can) sugar free red enchilada sauce (optional, try SkinnyMs homemade enchilada sauce)
1 (14.5 oz can) petite diced tomatoes with green chilies
1 (15 oz can ) kidney beans, drained and rinsed
1 (15 oz can ) black beans, drained and rinsed
1 cup frozen or fresh corn
3 boneless skinless chicken breasts
2 cups chicken stock
1 Tbsp lime juice
2 Tbsp chili powder
1/2 tsp cayenne pepper
1/2 tsp pepper
1 tsp salt
1 tsp paprika
1 tsp cumin
2 Tbsp chopped cilantro, for garnish
1 cup fat free Greek yogurt
In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn, and uncooked chicken breasts. Add in the chicken stock and all of the seasonings. Mix well.
Cover and cook on high for 3-5 hours, low for 5-8 hours or when the chicken will easily shred. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the Greek yogurt to the crock pot and stir until well combined. Add the shredded chicken back into the crockpot. Stir until the chicken is combined.
Serve with chopped cilantro on top.
Makes: 6 cups
Serving Size: 1 cup
Nutrition per Serving: 304 Calories, 4g Total Fat, 1g Saturated Fat, 0g Trans Fat, 35mg Cholesterol, 1170mg Sodium, 42g Carbs, 11g Fiber, 11g Sugar, 27g Protein
Posted by: chefgloria1030@yahoo.com
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