| 13 | 245 | 526 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 4 h | 4 |
| 3 spray (about 1/3 second) | Cooking spray, vegetable oil (enough to coat Crock Pot) |
| 2 breast | Chicken breast, boneless, skinless (cubed) |
| 1 cup | Brown rice, medium-grain, dry (rinsed and drained) |
| 1 can (10oz) | Enchilada sauce, canned |
| 1 can (4oz) | Green chiles, canned |
| 1/2 cup | Chicken broth (stock) |
| 1 medium | Yellow onion (chopped) |
| 1 tsp | Cumin |
| 1/4 tsp | Salt |
| 1 cup | Pico de gallo |
| 1/2 cup | Queso fresco cheese (crumbled) |
| 1 avocado(s) | Avocado |
| 1 cup | Greek yogurt, plain, fat-free |
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, avocado, and Greek yogurt.
| Grain | 1.5 |
| Meat | 1.3 |
| Milk Alternative | 0.7 |
| Vegetables | 1.5 |
