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

Directions:

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.

Tell Us What You Think

Your email address will not be published. Required fields are marked *

Back to Top