This Bariatric Friendly Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!
For the Slow Cooker:
3 (22.5 oz) skinless boneless chicken breasts (or skinless thighs)
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
2 bay leaves
1 tbsp olive oil
2 cloves garlic
1 small onion, sliced long
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine (or chicken broth)
1/2 cup tomato sauce
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
black pepper to taste
*Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.
*In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper.
*Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed.
Servings: 6, Size: 2/3 cup
Protein: 24.5 grams
Carb: 6 grams
Fat: 6 grams
This recipe originally appeared in Skinny Taste