Prep Time: 15 min
Serves: 6-8
Ingredients
|
Calories
|
Fat (g)
|
Carbs (g)
|
Protein
|
2 lbs. skinless/boneless chicken breasts
|
1000
|
25
|
0
|
195
|
2 cans (14.5oz. ea) diced tomatoes, undrained
|
175
|
0
|
42
|
3.5
|
3 garlic cloves, minced
|
||||
4 c. chicken broth
|
40
|
2
|
4
|
1
|
1/2 onion, diced
|
30
|
0
|
7
|
2
|
1 green bell pepper, diced
|
24
|
0
|
6
|
1
|
1 medium zucchini, diced
|
31
|
0
|
7
|
2
|
3/4 c. Parmesan cheese, shredded
|
323
|
22
|
3
|
29
|
1/2 tsp. dried basil
|
||||
1 tsp. Italian seasoning
|
||||
Salt and pepper, to taste
|
||||
1/8 tsp. red pepper flakes
|
||||
TOTALS
|
1623
|
49
|
69
|
233.5
|
Per
Serving (based on 6)
|
270
|
8
|
11.5
|
39
|
Instructions
Grease Crock Pot with olive oil and place chicken breasts in the
bottom.
Add the tomatoes, garlic, chicken broth, onion, green pepper, zucchini,
cheese, basil, Italian seasoning, salt and pepper, and red pepper flakes. Cook
on low for 6-7 hours.
Remove chicken from slow cooker and shred with 2 forks then place
shredded chicken back into slow cooker.
Serve with additional shredded Parmesan cheese and fresh parsley.
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