Tuesday, July 28, 2009

Crock Pot Santa Fe Chicken

I made this delicious crock pot meal yesterday from Gina's Weight Watcher's Recipes. I modified it a bit, and we ate it as tacos instead of on rice. Very easy and good flavor.

24 oz (1 1/2) lbs chicken breast (I used 3 large chicken breasts)
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 - skipped
14.4 oz can fat free chicken broth
3 scallions, chopped - skipped
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. We ate as tacos; you can also serve over rice.

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