1. Santa Fe Chicken a la Crock Pot

    Santa Fe Chicken a la Crock Pot

    When I was introduced to the Crock Pot about a year ago, I was completely dumbfounded by its capabilities… I was instructed to toss a bunch of “stuff” in a pot and then leave it alone for 10 hours… I thought I would be coming home to a burnt down house or a bowl of raw chicken. But ironically enough, I arrived home to a meal that was cooked to perfection. So, with all of this being said, I love finding delicious recipes for the Crock Pot so I can put mine to use (especially when I know I won’t be home all day to cook!).

    I found today’s recipe on Gina’s Skinny Recipes. It’s a blog that I have come to love because she always lists the calories, fat & fiber grams, and even the Weight Watchers Points for every dish she makes! So I love knowing that everything I make from her site will be delicious and guilt-free.

    The recipe: Healthy Santa Fe Chicken a la Crock Pot

    Creates 8 servings (a serving size is 1 cup): Calories: 190, Fat: 1.5 g, Fiber: 5.6 g

    • 24 oz (1 1/2) lbs chicken breast (Boneless!)
    • 14.4 oz can diced tomatoes
    • 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
    • salt to taste
    • My special addition: 3 tablespoons of hot sauce


    Step One: Combine the chicken broth, beans, corn, tomatoes, cilantro, scallions, and hot sauce (if you like spicy).

    Step Two: Get out your measuring spoon and pour in your garlic powder, onion powder, cumin, cayenne pepper and salt.

    Step Three: Season your chicken breast with salt and pepper.

    Step Four: Place your chicken in the Crock Pot and Mix it with the broth and veggies.

    Step Five: Cook on low for 10 hours or on high for 6 hours. Then a half hour before serving, remove chicken and shred, then return the chicken to slow cooker and stir in. (Also during this time prepare your rice separately – optional.)

    Here is where I added my own spin. I decided the easiest way to serve this dish would be in a bowl because it has somewhat molded into a chilli-esque dish. Take a handful of fresh spinach and line the bottom of the bowl. Then separately I had cooked a bowl of brown rice, so I scooped about a half a cup worth of rice in each bowl on top of the spinach. Next I placed a cup worth of my Santa Fe Chicken (with the sauce beans, etc) on top of the rice. Lastly, garnish with some chopped chives.

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