Wednesday, March 13, 2013

Sante Fe Chicken

Crock Pot Santa Fe Chicken 
Servings: 8 servings  Size: 1 cup • Old Points: 3 pts  Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

  • 24 oz (1 1/2) lbs chicken breast (Cut into small pieces)
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans ( I used pinto 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
  • 1 Tbsp Taco Seasoning (For more flavoring, I added this)

    Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot  

    Cook on low for 10 hours or on high for 6 hours. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings. ( We served it over tortilla chips and added shredded cheese and sour cream)

    This smelled wonderful cooking and it was as good as it smelled!  Each bite was full of flavor! The whole family loved it!

    Recipe Adapted from SkinnyTaste.com

    1 comment:

    1. We just did a yummy crock pot recipe yesterday. I love to come across recipes for it, what a great invention the crock pot was, yes? :)


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