
4 servings
each serving provides
1 leaner
1 healthy fat
3 greens
3 condiments
32 oz. raw chicken breasts
4 cups low sodium chicken broth
1/2 cup diced shallots
12 oz. fresh diced poblano peppers
1/4 teaspoon salt
2 bay leaves
1/2 teaspoon black pepper
7 oz. softened lite cream cheese
4 oz. low fat mixed cheese shredded
1 1/2 cups cauliflower rice
Add everything but the cream cheese, cheese and the cauliflower rice to the slow cooker. Cover and cook on LOW for 6-8 hours. Pick out the bay leaves and throw them away. Transfer the chicken breast to a large cutting board and shred with two forks. Set aside. Add a few ladles of the broth and some of the peppers to a blender, along with the cream cheese. Cover a pulse until smooth. Pour this mixture back into the slow cooker. Stir in the cheese and the cauliflower rice, then add back the chicken. Cook for another 20 minutes. Approximately 2 1/2 cups per serving
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