I love this recipe! I had to share it with the world. I made this on Monday and served it in tortillas for dinner. Tuesday, I had it over lettuce as a salad. I cannot wait to eat it again.
Source: Skinny Taste
Crock Pot Santa Fe Chicken
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies I used petite diced tomatoes plus one jalapeno pepper, seeded and ribbed.
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro OMITTED
14.4 oz can fat free chicken broth I used water + 2 boullion
3 scallions, chopped OMITTED
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)I used about 1/4 tsp
salt to taste
2 cups brown rice
Combine chicken broth, beans, corn, tomatoes, pepper garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.
Note: I added the cooked rice to the slow cooker as I shredded the chicken as it was a bit too saucy for my liking. Next time, I would reduce the amount of broth I used or even omit it completely.
Source: Skinny Taste
Crock Pot Santa Fe Chicken
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies I used petite diced tomatoes plus one jalapeno pepper, seeded and ribbed.
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro OMITTED
14.4 oz can fat free chicken broth I used water + 2 boullion
3 scallions, chopped OMITTED
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)I used about 1/4 tsp
salt to taste
2 cups brown rice
Combine chicken broth, beans, corn, tomatoes, pepper garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.
Note: I added the cooked rice to the slow cooker as I shredded the chicken as it was a bit too saucy for my liking. Next time, I would reduce the amount of broth I used or even omit it completely.
That's funny, when we made it, it was barely saucy at all! Also, we put our leftovers on a pizza crust topped with cheddar. it was delish!
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