Medifast Lean & Green Crockpot Chicken Parm With Spaghetti Squash Crock pot

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I got this recipe from Jennifer Martino — find her on Facebook:
Medifast Lean and Green Crockpot Chicken Parm With Spaghetti Squash

32 oz or 2lbs. raw boneless, skinless chicken breasts – should yield 6 oz portions (4 Leans).
2 cups crushed tomatoes – less than 5 g carbs per 1/2 cup serving *I used a 28 oz can but measured out 1/2 cup to eat per serving (4 Greens)
1/2 tsp Italian Seasoning (1 Condiment)
1 tsp Basil (1 Condiment)
1/4 tsp Onion Powder (1/2 Condiment)
2 cloves garlic (2 Condiments)
2 tbsp Grated Reduced Fat Parmesan Cheese (2 Condiments)
4 cups of Spaghetti squash (cooked)
Place chicken in a slow cooker. Combine all the other ingredients in a medium bowl. Pour over chicken. Cook on low 6 to 8 hours. Serve with 1/2 cup sauce.
4 Servings with 1 Lean (6 oz Chicken), 1 Green (1/2 cup Sauce), and 1.6 Condiments per serving

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