After more than 10 years of use, my crockpot broke just before the holidays. I didn’t have time to shop for a new one and had found a nice surprise under my tree from Santa at Christmas. He brought me a 7 quart Crockpot with a lid that seals tight for transporting.
Since slow cooking/crockpot cooking is my favorite thing to do in the winter, I have had the opportunity to make a few tasty dishes including this Sante Fe Chicken.
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 Weight Watcher friendly (low in points). Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.
Sante Fe Chicken (recipe adapted from Skinny Taste)
Ingredients:
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
Directions:
- 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.
Nutritional Information (without rice):
- Servings: 8 (1 cup) servings
- Calories: 190
- Fat: 1.5 g
- Fiber: 5.6 g
- Carbs: 23.1 g
- Protein: 21 g
All ingredients can easily be found at your local grocery store or market:
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