41 ounces (2.56 lbs) boneless skinless chicken breasts
2 cups fat-free, low sodium chicken broth
1 can red enchilada sauce
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (4 ounce) can diced green chilies
1 ¾ cups Rotel
1 clove garlic, minced
1 cup green spring onion, peeled and diced
1 tsp ground cumin
½ tsp salt
6 ounces low fat cheddar cheese
1. Add all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You can also throw this is a stock pot for 20 minutes but would need to grill or bake the chicken first.
2. Garnish with 1 ounce of cheese per serving and 1/8th avocado (healthy fat option).