Crock Pot Santa Fe Chicken
Tuesday, November 05, 2013Slow 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.
ingredients
1-1/2 lbs chicken breast14.4 oz can fat free chicken broth
15 oz can black beans, drained and rinsed
2-10 oz cans Ro-Tel original diced tomatoes with mild green chilies, drained
8 oz frozen corn (about 1-1/2 cups)
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste
preparation
Combine chicken broth, beans, tomatoes, corn, 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.
yields
8 servings
source
skinnytaste.com
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