This is one of those no-fuss, easy and clean dishes that makes itself. And the best part....the leftovers you can use in a number of other recipes. I use the leftovers in my Chicken Tortilla Soup (see recipe in this blog). I suggest pulling out the chicken and draining it from the crockpot, and serving it out of another dish. But don't discard the liquid if you are planning on using the leftovers for another night.
Ingredients:
2 boneless skinless chicken breasts (4 reds)
1-14.5 ounce can no salt added diced tomatoes (2 green or purples)
2 teaspoons cumin
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon minced garlic or garlic powder
Directions:
Throw everything into the crockpot. Cook on low for 4 hours or until the chicken easily shreds. Turn it off and shred the chicken with two forks. Serve and enjoy!!!!
Yields: 4 servings
**21 Day Fix: 1 serving is 1 red, 1/2 green or purple)**
**If served with tortillas, cheese, or other toppings, count containers as you normally would.**
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