WWWednesday! :)

MEXICAN SHREDDED CHICKEN

24 oz (1 1/2) lbs chicken breast
14.4 oz can fat free chicken broth
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
1 can corn
1/4 cup of your favorite chunky salsa
4 scallions, chopped
1 tsp garlic, chopped
1/2 cup onion
1 tsp cumin
1 tsp cayenne pepper (or less if you don't want it too spicy)
1-3 tsp fresh chopped cilantro
salt and pepper to taste (just depends on how much of a cilantro taste you like)

Combine chicken broth, beans, corn, onions, garlic, tomatoes, cilantro, scallions, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and put on top. Cook on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Add salt and pepper if needed.

8 servings ~ 4.5 points per serving

Serve on top of a bed of lettuce, rice or a tostada shell. (add in extra points for shells or rice)

SHREDDED MEXICAN CHICKEN

It's what's for supper in

Famchick's Kitchen tonight!

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