1 pound of boneless, skinless chicken breast
Cover with 32 ounces of fat free salsa (I used half salsa and half salsa verde)
Seasoned with chipotle peppers, 1/2 TB cumin and salt and pepper
Cooked on high for 4 hours, remove chicken, shred with a fork, return to crockpot on low for 2 more hours.
Makes 4 four ounce servings at 4 points plus per serving.
Served over jasmine rice.
4 ounces of chicken and salsa - 4 points plus
1 cup of jasmine rice, cooked without oil - 5 points plus
Topped with one ounce of shredded sharp cheddar cheese - 3 points plus
Red, green and orange bell peppers cooked with 1 tsp of olive oil and 2 cups of broccoli - 1 point plus
Total: 13 points plus
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