SLOW COOKER LEMON CHICKEN (& leftovers for the week!)
Super easy and low cal way to make flavorful chicken for the week. Wrap the leftover shredded chicken in foil for lunch meat and quick dinners.
Skinless chicken breasts (I put in 6)
1 whole lemon, sliced
Herb & garlic seasoning (or other seasoning of your choice)
2 packets of stevia
1 large onion, cut into wedges
Salt-free chicken stock
I put everything in the slow cooker and added enough chicken stock to come halfway up the chicken. Cooked on low for 6 hours. Chicken shredded to the touch when done. First night, I served the chicken & onions over brown rice with 1 Tbsp teriyaki sauce. Second night, I added the chicken to a stir fry. I also used some remainder on salads.
Nutrition (slightly different from just a regular plain chicken breast) per 4 oz cooked:
Cals: 184 Fat: 4g Protein: 34g Carbs: 0g