Wednesday, November 28, 2012

Crock Pot Santa Fe Chicken

My mom's favorite meals would include anything with chicken, so I decided that I had to have her over for supper when we tried this meal. She was not disappointed! :) This was super yummy over rice, but I think that next time I will try it in a wrap and I think it might be even more fabulous! :) Very filling and delicious...

Crock Pot Santa Fe Chicken
(recipe found at

24 ounces (1 1/2 pounds) chicken breast
14.4 ounces can diced tomatoes with mild green chilies
15 ounces can black beans
8 ounces frozen corn
1/4 cup chopped fresh cilantro
14.4 ounces can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
salt to taste

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. Serve over rice or in a tortilla.

Serves: 8
Points: 3 per 1 cup

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