Wednesday, June 9, 2010

Santa Fe Chicken

This is another great recipe from Gina's WW blog. We made this a few weeks back, and now that we are in the craziness of moving, I am thinking we will be having it again soon. It was a simple recipe that can be ready when you get home from work. I served this over brown rice. I love using my crockpot when the warm weather hits. It does not heat the kitchen the way using an oven does.

You will need:
*1.5 lbs chicken breast (I put them in frozen)
*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 scallions, chopped
*1 tsp garlic powder
*1 tsp onion powder
*1 tsp cumin
*1 tsp cayenne pepper
*salt to taste

1) Combine chicken broth, drained black beans, frozen corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.

2) Season chicken breasts with salt and place in crockpot mixture. Cook on low for 10 hours, or on high for 6 hours.

3) About a half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning as desired. Serve over rice.

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