Ingredients

•  2-1/2 pounds frozen, boneless, skinless chicken breasts
• 1-1/4 cups canned tomato puree
• 2 medium sweet onions
• 3 medium carrots
• 3 bell peppers
• 1 hot pepper
• 6 garlic cloves
• 1/2 teaspoon cumin

Preparation

1. Thaw chicken. In a large Crock-Pot^® combine the tomato puree and chicken. 
2. Puree all other ingredients in food processor (this will have to be done in batches in most food processors). 
3. Add vegetables to Crock-Pot and cook on high for 4 hours or low for 6-8 hours.
4. Remove chicken to a plate. Using 2 forks, shred chicken then return to sauce in the Crock-Pot^®. 

Helpful hints

• When done the chicken should pull apart with a pair of tongs or a fork. 
• Select the type of hot pepper based on heat desired.
• Serve shredded chicken over rice or on buns.
• For a lower protein diet decrease portion to 1/2 cup and count as 2 meat choices.