In a large crock cooker, place all the ingredients. Cover with the lid and cook on LOW heat for 4-6 hours, or until the chicken shreds easily with two forks.
Serve hot.
Notes
SERVING SUGGESTION: Serve Curried Cauli-Rice on the side (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; add curry powder, salt and pepper to taste and fluff with a fork).Add French-cut green beans sautéed in a little ghee or coconut oil and tossed with slivered almonds.NUTRITION: 136 Calories; 3g Fat (17.3% calories from fat); 16g Protein; 13g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 160mg Sodium. Exchanges: 2 Lean Meat; 2 ½ vegetable; 0 Fruit.