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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 1.6 g
  • Cholesterol: 52.1 mg
  • Sodium: 363.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 24.6 g

View full nutritional breakdown of Crock Pot Santa Fe Chicken calories by ingredient
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Crock Pot Santa Fe Chicken

Submitted by: AGOODBRAND08

Introduction

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. 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.
Number of Servings: 8

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 (extra pts).

Serving Size: Just a little bit over 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user AGOODBRAND08.






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Member Ratings For This Recipe

  • I found this recipe on skinnytaste.com, and I'm so glad you copied it over! It's in my crockpot right now. - 1/24/13

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  • Very good and easy! - 9/10/12

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  • I used a couple of teaspoons of chipotle in adobo (chopped & blended in food processor) in place of the cayenne powder. We also like to double the cumin. Delicious and easy! - 4/20/12

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  • Very delicious! Will definitely make again! - 3/2/12

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  • Delicious! I only use 1/2 tsp. cayenne pepper and it was plenty hot enough for me. I also left out the cilantro because I'm not a fan. You could probably substitute parsley if you wanted the extra color. This recipe is a keeper. =) - 1/29/12

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