Tuesday, July 21, 2009

Crock Pot Sante Fe Chicken

July 2009 003 This is a winner! Both the sous chef and I were loving this recipe, and we thank Gina for her recipe. As you might recall, Gina's blog is all about Weight Watchers recipes, so it was nice to have a healthy yet filling meal when I made this.
July 2009 002 The chicken is very flavorful, the vegetables and bean add a freshness, and topping this chicken on Chipotle's Rice makes the dish heaven! July 2009 004 For the finishing touch, top the rice and chicken with some shredded cheddar cheese, chopped green onions, a dollop of fat free sour cream, and devour.July 2009 005 This is one of our top rated dishes, for sure. See my link to Gina's recipe for this fabulous dish above as well as the link to the rice that I made to accompany the chicken.


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 and gluten 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


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).


  1. You read my mind! I was just looking for a crock pot recipe! I am defintely making this tomorrow! Thanks so much!

  2. I really want to try this one! I have everything but the chicken broth.... darn! I'll grab some tomorrow and make it for tuesday. :)



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