Servings: 4

Macros for 1 Serving:

PRO: 29 g.  CARBS: 26 g.  FATS: 4 g.

INGREDIENTS:
2 boneless, skinless chicken breasts
1 10 oz can red enchilada sauce
1 14 oz can black beans, rinsed and drained
1 14 oz can corn, drained
1 4 oz can diced green chiles
1 14 oz can diced tomatoes, with juice
1 14 oz can chicken stock
1 Tbsp minced garlic
1 tsp salt

INSTRUCTIONS:
Add all the ingredients to the slow cooker and stir to combine.
Cook on high for 3-4 hours, or on low for 6-7 hours (or until chicken is cooked through)
Use two forks to shred chicken.
Serve hot.