Crock Pot Santa Fe Chicken

This recipe is great for those nights when you need dinner ready to go when you walk in the door. Easily adapted to meet my whole family’s needs, this is one of our frequent dinners in the fall when soccer practice is dragging us all over the place at dinnertime. My kids eat the shredded chicken (which is seasoned but not too spicy without the sauce) and I’ll usually pair it with either white or Spanish rice and some steamed edamame or broccoli. It makes for great leftovers which can also be turned pretty easily into another meal. I like it as a wrap (Joseph’s wraps) or chicken & cheese quesadillas for the kids later in the week.

Crock Pot Santa Fe Chicken 
Recipe courtesy of Skinnytaste.com

Ingredients: 
1 ½ lbs chicken breast

14.4 oz can diced tomatoes

Small can of mild green chilies

15 oz can black beans

1 cup frozen corn

¼ 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
1 c green pepper, chopped (OPTIONAL)
1 c onion, finely chopped (OPTIONAL)

Directions: 

      1.  Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. (Or if you're me and prepping it the night before to throw it in the crockpot before work, throw all of this into a tupperware for the next morning.)

      2.  Season chicken breast with salt and lay on top. (When I'm using frozen chicken breasts, I throw them in the bottom and pour the rest over the top.)

      3.  Cook on low for 10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. 

      4.  Serve over rice or tortillas and your favorite toppings (can you say avocado?)

Nutritional Info: (serving size: 1 cup)
Calories: 190

Fat: 1.5 g

Fiber: 5.6 g

Carbs: 23.1 g

Protein: 21 g