Ingredients

1 1/2lb uncooked chicken breast
1 15 oz can whole, stewed tomatoes
1 can corn
1 can chick peas
10 oz salsa
1 medium onion, chopped
4 oz jarred jalapenos (reserve 1/2 c of liquid)
2 cloves garlic, minced
2 c water
1 14 1/2 oz can chicken broth (sub vegie broth)
1 package low-sodium taco or chili seasoning
1/4 tsp black pepper
1 bay leaf
1 tbsp chopped, fresh cilantro
4 tbsp chopped avocado
whole-grain tortilla chips

Instructions

1. Line a crock pot with chicken breasts.

2. Place all other ingredients (except tortilla chips) on top of chicken and stir gently to combine. Cook on low for at least 8 hrs or medium for 4 hrs.

3. An hour before serving, remove chicken breasts and shred with forks. Return shredded chicken to pot and let cook for remaining hour. Serve with tortilla chips on the side.

Nutrition Value:
360 calories
14 g fat
880 mg sodium
38 g carbs
6 g fibre
7 g sugar
24 g protein