Chicken Breast raw, no skin, 4 breast, bone and skin removed
Onions, raw, 3 large - sliced thinly
Green Peppers (bell peppers), 2 cup, chopped
Celery, raw, 4 cup, diced
Sweet Mini Peppers (Orange, Yellow, Red), 2 cup sliced thinly
*Summer Squash, 1 medium chopped
Swanson Chicken Broth 99% Fat Free, 2 cup
Garlic, 2 tsp minced
Butter, salted, .5 stick

We put in some cajon seasoning. We put a scoop of this mixture over brown rice with some cheese sprinkled on top.

In a large pot, cook the butter, onions, celery, peppers until carmelized. Then put the chicken in the slow cooker, with 1 can of chicken broth and the chopped squash and garlic, cook on high for about an hour, then add the veggies. Cook on high for about 2 hours until the chicken is cooked and you can easily shredded it. Take out eat piece of chicken and shredd, then add back to the slow cooker. Here you will put what ever kind of seasoning that you want depending on how you are going to use the chicken and veggies. Then cook on low for another hour

Serving Size: 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TYLTEDHALO.

 

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