Oklahoma Running Mom

Running in Oklahoma adds new meaning to the phrase "Hot Mama."

Monday, August 30, 2010

Crock Pot Santa Fe Chicken

I tried a new recipe the other night for a family get-together (a risky move, I know), and it was a big hit and really healthy. I found it here and it is super easy. We ate it over brown rice and even the little kids loved it!

Crock Pot Santa Fe Chicken:
Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

Servings: 8, Size: 9.85 oz, Prep time: 5 minutes, Weight Watchers Points: 3, Calories: 171.9, Fat: 1.6 g, Fiber: 3.8 g

- 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 your 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.

Happy Crockpotting!

1 comment:

Oklahoma Running Mom said...

Holy Cow! This was SO good. Everyone should try it!!