Low Fat Southern Crockpot Chicken and Grits

1 3/4 cups fat-free chicken broth
6 tablespoons corn grits, uncooked
1 tablespoon olive oil
1 small onion, diced
1 medium clove garlic, minced
1 cup mushrooms, sliced
1 medium jalapeno pepper, seeded and minced
1 medium red bell pepper or yellow pepper, chopped
2 medium tomatoes, cored and chopped
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken thighs,
    cut into 1-inch chunks

Place broth in a 3- to 5-quart crock pot. Slowly add grits, stirring constantly, to avoid lumps, set slow cooker aside.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeno and red pepper; saute stirring frequently, about 5 minutes. Add vegetables to crock pot. Place tomatoes, cumin, salt and pepper in crock pot; stir to mix. Add chicken thighs.

Cover and cook at MEDIUM setting for 5 to 6 hours.

4 servings

Per Serving (excluding unknown items): 207 Calories; 6g Fat (26.2% calories from fat); 20g Protein; 21g; Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 549mg Sodium

Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat

NOTES: Yields about 1 1/2 cups per serving. POINTS PER SERVING: 4