2 lb boneless skinless chicken breasts 2 (8-oz) packages cream cheese 1 (1-oz) package Hidden Valley Original Ranch Seasoning and Salad Dressing Mix 3 Tbsp southwestern seasoning (Mrs. Dash Southwest Chipotle) 2 (10-oz) cans Ro*tel diced tomatoes and green chiles 4 cups chicken broth INSTRUCTIONS:
Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours. Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir. Serve with cheese, cilantro and sour cream, if desired.
@GlassDog Mouthwatering! You are on another level! I don't know how to spiralise or julienne, but I guess it's time I learn. Thank you for this! I will try it.
@Dionysus It's really easy. You either need a mandolin (watch your fingers, though), or you can buy a spiralising tool. They're really cheap (about £10) and you can used spiralised courgette/zucchini as a kind of spaghetti (courgetti). Very, very, very healthy indeed and delicious.
