Sunday, January 20, 2013

Skinnytaste's Crock Pot Santa Fe Chicken

Thank you to my friend Christy for posting this delicious recipe on her Facebook page!
This was easy to put together, and the house smelled amazing all day!

This chopper from Pampered Chef is amazing!
 Perfect for chopping the cilantro for this dish!

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, 
onion powder, cumin, cayenne pepper (didn't have, so I left it out) 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 shredReturn chicken to slow cooker and stir in. 

Serve over rice or tortillas and your favorite toppings.
Here it is served over rice...pure deliciousness!!!

...and still delicious the next day served over a bed of lettuce!

Thank you to SkinnyTaste for posting this recipe!

Ingredients:
  • 24 oz (1 1/2) lbs chicken breast (I used frozen! Who has time to thaw chicken?)
  • 14.4 oz can diced tomatoes with mild green chilies (Rotel)
  • 15 oz can black beans (be sure to drain really well!)
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth (I used regular)
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste) (I didn't have, so I left this out)
  • salt to taste

Directions: 

    Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock potSeason 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 shredReturn chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
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