Mexican Crock Cooker Chicken

By Tonya_Speed

NUTRITION per serving: Per Serving: 320 Calories; 5g Fat; 52g Protein; 13g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 428mg Sodium. Exchanges: 1/2 Grain (Starch); 7 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 7

Ingredients

• 3/4 cup low sodium chicken broth
• 1/2 cup green OR red salsa, plus additional for garnish
• 1/3 cup flour
• 1 cup chopped onion
• 2 1/2 pounds boneless skinless chicken breast meat
• 2/3 cup low fat sour cream
• 4 ounces shredded low fat Cheddar or Monterey Jack cheese

Preparation

Step 1

In a slow cooker, combine broth, salsa and flour; whisk to blend. Stir in onion; arrange chicken on top. Cover and cook on LOW for 6 hours. Remove chicken to a plate. Ladle slow cooker liquid into a blender and puree; stir in sour cream. Return sauce and chicken to the slow cooker and keep warm until ready to serve. Arrange chicken on plates and top with shredded cheese.

SERVING SUGGESTION: Brown rice and steamed broccoli
GLUTEN FREE: Make sure chicken broth, salsa and flour are gluten free.