Lean & Green Slow Cooker Kalua Chicken Boats

A simple & delicious Lean & Green version
of a Hawaiian Style chicken.

 Ingredients:

olive oil cooking spray

4 slices turkey bacon

1 pound frozen boneless, skinless chicken breasts
2 teaspoons sea salt
1/2 cup water
1 teaspoon coconut aminos or low sodium soy sauce
1 teaspoon liquid smoke (I use Hickory)
romaine leaves
24 teaspoons low fat ranch or blue cheese dressing (I used Walden Farms)

2 tablespoons pumpkin seeds 
2 1/2 teaspoons sriracha sauce (optional)

Method:
Spray a frying pan and the inside of the slow cooker insert with olive oil cooking spray. Fry the bacon until crisp. Remove the bacon and cool on paper towel. Chop the bacon and set aside. Sprinkle the sea salt on the chicken. Add the water, aminos and liquid smoke to the slow cooker and stir to mix. Add the chicken and bacon to the liquids in the slow cooker. Cook on low for 3 hours. Turn the chicken over. (If you are not home, you can skip this step.) Cook for 2 1/2 to 3 hours longer. The chicken is ready when it can be easily shredded with two forks. Use an electric mixer to finish completely shredding the chicken. 

Serve portions of the shredded chicken on 12 individual romaine leaves. Drizzle each portion with 2 teaspoons of dressing. Divide the pumpkin seeds evenly over each portion. If desired, dot with sriracha sauce. Makes 12 lettuce boats. (Three Lean & Green Servings)

Note: Leftover chicken can be reheated in the microwave. Place it in a microwaveable bowl. Add a couple of tablespoons of water. Cover with a plate and cook for 1 minute or just until heated. 

Each Serving equals:  1 leaner, 2 green, 1 healthy fat & 3 condiments

Nutritional info per serving, approximately:

311.86 calories ~ 8.6 grams fat ~ 4.6 grams carbs ~ 51.5 grams protein