Crock Pot Santa Fe Chicken
Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before
and turn your crock pot on in the morning for an easy weeknight meal.
Serve over rice or in a bowl with nachos on the side, and don't forget the toppings. Chopped
scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.
Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist's most saved recipe in 2012 (they
have over 800K recipes). I'm thrilled, and I see why you would choose this one! It's delicious, easy,
requires no pre-cooking, and everyone loves an easy slow cooker recipe. It's also kid-friendly,
freezer friendly and gluten-free. In it's honor I decided to revive it from the archives and give it
some love.
Crock Pot Santa Fe Chicken
Skinnytaste.com
Servings: 8 servings   Size: 1 cup • Old Points: 3 pts   Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, 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 to taste. Serve over
rice or tortillas and your favorite toppings.