Ingredients

The following ingredients have 6 Servings
  • 4 Tablespoons butter
  • 2 teaspoons minced garlic
  • ¼ cup whole wheat flour
  • 4 cups low-sodium chicken broth
  • 4 teaspoons chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon garlic powder
  • 1 teaspoon salt
  • ground pepper (to taste)
  • 4 boneless, skinless chicken breasts
  • 10 ounces diced tomatoes with green chilis (1 can)
  • 1 jalapeno pepper ((minced; seeded if would prefer less heat))
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 2 cups shredded cheddar cheese
  • ¼ cup cilantro (chopped)

Instruction

  • In a saucepan over medium heat, melt the butter.
  • Add in the garlic and stir for about 1 minute.
  • Whisk in the flour (whisking continually for 1 minute so that it does not burn).
  • Slowly pour in the chicken broth, whisking as your pour it in, and stir for a few minutes until the sauce has thickened up.
  • Remove the saucepan from the heat, and stir in chili powder, cumin, garlic powder, salt, and black pepper; set aside.
  • Spray the slow cooker with nonstick cooking spray.
  • Place the chicken breasts in the bottom of the slow cooker.
  • Top with diced tomatoes, jalapeño, bell peppers, and onion. Pour the sauce over the top.
  • Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.
  • Transfer the chicken to a cutting board and stir the cheese into the slow cooker.
  • Using 2 forks, shred the chicken and add it back into the slow cooker, stirring everything together.
  • Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.
  • Serve topped with fresh cilantro, if desired.