Whoever invented the Crock Pot is a genius! It makes my life so much easier when I can throw everything into the Crock Pot the night before, turn it on before I leave for work in the morning, and come home later that day to a delicious smelling dinner. Tonight's dinner in the Crock Pot was Sante Fe Chicken. After cooking on low for about 8 hours, the chicken literally shredded itself. This made me very happy because one of my least favorite kitchen tasks is shredding chicken. This shredded chicken is full of flavor, low-fat and makes a wonderful topping for homemade burrito bowls! We made our burrito bowls with a layer of rice, sante fe chicken, and finally garnished it with sour cream, shredded cheese and green onions! You could also make tacos or nachos with this great recipe! What's your favorite Crock Pot recipe? I'm always looking for more to try! This Sante Fe chicken is ranking pretty high on my list, but my all-time favorite is this BBQ pulled pork.
24 oz (1 1/2) lbs boneless skinless 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 green onions, chopped
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 a Crock Pot. Season chicken breast with salt and lay on top. Cook on low for 8-10 hours. Half hour before serving, remove the chicken and shred with two forks. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in tortillas for tacos. Garnish with cheese, sour cream, fresh cilantro, and green onions.
***Recipe from Gina's Skinny Recipes