Enchilada Chicken Stew

Enchilada Chicken Stew
PaleOMG

Ingredients

2lbs chicken breasts or thighs
1 yellow onion chopped
1 green bell pepper chopped
1 red bell pepper, chopped 
1 (4oz) can of chopped jalapenos
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce (JUST tomatoes and spices- no sugar)
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish
rice or sweet potatoes 

Directions

Add your chicken breasts to your crockpot Then add the rest of the ingredients on top, in any order.Put on low for 8-10 hours or high for 6-8.After it's done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
Top with cilantro and 1/2 an avocado.
Serve over rice (150g)Serve over a bed of rice topped with cilantro and avocado! 

If you are following the Street Parking Nutrition Template here is the breakdown:
Take the total batch and divide by 6. This will give you 6 servings of 4 servings pro/ 1 cup veggie/ 1 serving fat/ 2 serving carbs 

For additional veggie top with some romaine lettuce or mixed greens on the side. You can adjust the carb serving based off your templates needs. 

Protein: 2 lbs chicken breast or thighs Veggies: tomatoes, chiles, bell peppers, onions
Fat: Your choice! Some cooking oil is included in this recipe, but spread over the whole recipe the impact is minimal so no need to make adjustments. We recommend topping with avocado!
Carbs: Your choice! We recommend throwing in some sweet potatoes or rice!