Thursday, November 5, 2015

Crock pot Santa Fe Chicken

This makes for a perfect dinner and leftovers for lunch the next day! You can make it as tacos or make it a salad like I did! Another shoutout goes to Skinny Taste for this keeper. 

1 1/2 lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies (Rotel)
15 oz can black beans (I did not include this in my recipe)
8 oz frozen corn
1/4 C chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 t garlic powder 
1 t onion powder
1 t cumin
1 t cayenne pepper 
salt, to taste

1. Combine chicken broth, beans (drained, if using), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cayenne pepper and salt in the crock pot. Season the chicken breast with salt and lay on top.
2. Cook on low for 10 hours or on high for 6 hours. A half hour before serving, remove chicken and shred. Remove chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice, tortillas, or serve with salad toppings (tomatoes, lettuce, refried beans (if you didn't use black beans), sour cream, cheese (cheddar jack), taco sauce...). Drain extra liquid too.. I had a lot for some reason and I hope next time it'll be a little dryer. 

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