Slow Cooker Chicken and Green Chile Stew

This is a delicious stew that is a snap to make and a delight to eat!  Serve it over brown rice and top with sour cream (if desired.)  A one pot meal that is sure to satisfy!

Slow Cooker Chicken and Green Chile Stew (adapted from skinnytaste.com)

2 lb. boneless, skinless chicken breasts cut in 2" pieces
1 t. salt
1/2 t. pepper
1 small yellow onion, diced
2 cans (4.5 oz each) chopped green chiles
1 (10 oz.) can RoTel tomatoes (I used mild)
1/2 c. chicken broth
1 T. cumin
1/2 t. garlic powder

Place all ingredients in the slow cooker and stir to combine.  Cook on low for 6-8 hours or on high for
3-4 hours.

This can be put together ahead and stored in the fridge until ready to cook.  You could also cook it ahead and reheat on the stove.  Be careful when stirring so the chicken doesn't get shredded.  Add a little extra chicken broth if necessary to loosen it up.

Serves 6 (220 calories per serving) according to my calculator on loseit.com (this excludes the brown rice)