Crock Pot Sante Fe Chicken

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.

The chicken is very flavorful, the vegetables and bean add a freshness, and topping this chicken on Chipotle's Rice makes the dish heaven! 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. 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.

Ingredients

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

Directions

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).