Ingredients

The following ingredients have 4 Servings
  • 1 lb. uncooked chicken (cubed)
  • 1 c. uncooked brown rice
  • 1 can (10 oz. enchilada sauce)
  • 1 can (4 oz. chopped green chilies)
  • 1/2 c. chicken broth
  • 1 medium onion (chopped)
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1 avocado
  • 1 c. pico de gallo
  • 1/2 c. queso fresco (crumbled)
  • OPTIONAL - 1 c. non-fat plain Greek yogurt or light sour cream

Instruction

  • Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours. Serve topped with pico de gallo, queso fresco and Greek yogurt.