CROCKPOT CHALLENGE DAY 7: Santa Fe Chicken

This is one of my weeknight, go-to dinners. It's easy to prep the night before, tastes great as leftovers and has something for everyone. Thank you to Skinnytaste.com for the inspiration!

Crockpot Santa Fe Chicken

Ingredients:
1 1/2 lbs boneless chicken breast
14.4 oz can diced tomatoes with juice
5 oz. can diced green chilis
15 oz can black beans, rinsed & drained
8 oz frozen corn
14.4 oz can of fat free, low sodium chicken broth
1/4 c chopped fresh cilantro (OPTIONAL)
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp cayenne pepper (to taste)
salt to taste
1 c. peppers, chopped (OPTIONAL)
1 c. onion, finely chopped (OPTIONAL)

Directions:

1. Combine chicken broth, corn, tomatoes, cilantro, garlic powder, onion powder, cumin, cayenne, salt, chopped peppers and onions (optional). I am a big make the night before person so I throw it all in a tuperware the night before so it's super easy throw on in the AM.

2. Season chicken with salt and place in bottom of slow cooker.

3. Pour tomato bean mixture over the top of chicken and cook on low for 6 hours (7 if using frozen chicken) or on high for 4-5 hours.

4. 30 minutes before serving, remove chicken and shred. Return chicken to the slow cookers and stir.

4. Serve over rice, tortillas or salad. Tastes great with guacamole or fresh avocado, lime and salsa.



Nutritional info: serving size 1 cup
Calories: 190
Fat: 1.5 g
Fiber: 5.6 g
Carbs: 23.1 g
ProteinL 21 g