Crock Pot Santa Fe Chicken

Name: Crock Pot Santa Fe Chicken Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 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

(6)

Minutes to Prepare: 10
Minutes to Cook: 6

Number of Servings: 8

Ingredients

24 oz (1 1/2) lbs chicken breast14.4 oz can diced tomatoes with mild green chilies15 oz can black beans8 oz frozen corn1/4 cup chopped fresh cilantro14.4 oz can fat free chicken broth3 scallions, chopped1 tsp garlic powder1 tsp onion powder1 tsp cumin1 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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

VALERRIFIC
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
GLENDAFRAN
Very good and easy! - 9/10/12
CD12170401
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
TIDESONG
Very delicious! Will definitely make again! - 3/2/12
DSMOMMYOF3
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