Slow Cooker Barbecue Chicken over Grits

These is a great recipe for trying to sneak in a little more veggies into your diet.  The grits have some pumpkin in them, but because of the rest of the flavor in the dish you can't taste it.  My husband made the comment that this is great for the cold days we've been having.  And the slow cooker makes this a great dish for when you don't know when everyone's going to be ready for dinner.  Just make get the chicken started and whenever you're ready the grits only take a few minutes to prepare.

Ingredients

1 pound boneless skinless chicken breast

1 cup chicken broth

1 cup barbecue sauce

1 tablespoon chili powder

1/2 teaspoon ground cinnamon

2 1/4 cups water

1 cup quick cooking grits

1 cup canned pumpkin

3/4 cup shedded cheddar cheese

1 can no sodium chopped tomatoes

Directions

Combine 1/2 cup chicken broth, the barbecue sauce, chili powder, can of tomatoes (including liquid) and cinnamon in a slow cooker. Whisk to make sure everything is combined. Add the chicken and cook on low for five and half hours. Using two forks, shred chicken and let cook for another 30 minutes while you cook the grits.
In a large sauce pan, bring the remaining chicken broth and water to a boil. Stir in the grits and pumpkin. Lower the temperature and cook for another 5-7 minutes, or until thickened. Stir in the cheese.
To serve, place the grits in a bowl and top with the chicken mixture. If you would like, you can top with sour cream, green onions and/or cilantro (these haven't been calculated in the nutritional info.)

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 310.2

• Total Fat: 4.1 g
• Cholesterol: 47.5 mg
• Sodium: 859.1 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 3.3 g
• Protein: 22.5 g