Friday, May 15, 2009

Crock Pot Santa Fe Chicken

I made this last night, so good and so easy and fast. The kids loved it along with Jason and I so here it is: I loved it and would make it again. I put real onions and real garlic in it. I also didn't put green onions on top, but I did put it in the crock pot. I only cooked mine for like 2-3 hours on high, then i turned it down to low. It was so good!! It was not hot from the cayenne pepper at all.

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.
Gina's Weight Watcher Recipes
Servings: 8 servings Size: 9.85 oz • Prep Time: 5 minutes Points: 4.25 ww points
  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 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
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 (extra pts).

1 comment:

Analeis Paul said...

My mouth is watering just thinking of this! I'm definitely going to have to try it out:)