Yield: Approximately 8 Cups | Serving Size: 1 Cup | Calories: 187 | Previous Points: 4 | Points Plus: 4 | Total Fat: 4 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 46 mg | Sodium: 207 mg | Carbohydrates: 9 gm | Dietary fiber: 1 gm | Sugars: 5 gm | Protein: 27 gm
- 4 raw, boneless, skinless chicken breasts (about 7 oz. each)
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1/2 lb. brown or crimini mushrooms, sliced
- 1/2 cup balsamic vinegar
- 1 cup tomato sauce, no sugar added
- 1 ( 16 oz.) container non-fat, plain Greek yogurt.
Place the chicken breasts in the bottom of the slow cooker.
Sprinkle them with the onion and garlic powder
Layer the mushrooms on top and pour the vinegar over everything.
Finally, pour the tomato sauce over the top and cook on low for 4-6 hours or until chicken easily falls apart.
When the chicken is done, allow to cool for a bit and then stir in the Greek yogurt.