Thursday, September 1, 2011

Crock Pot Santa Fe Chicken

This was a simple and economic recipe. My husband didn't think it had a whole lot of flavor so maybe next time I will try and add a little more but I am positive I will be making this again.

1 1/2 pounds of chicken (I used half of a whole fryer chicken)
1 can of diced tomatoes with greenc chilis (I used tomatoes from the garden and a can of green chilis)
1 can of black beans
8 oz of frozen corn (I just used one can of corn)
1/4 cup chopped fresh cilantro
1 can fat free chicken broth
3 scallions, chopped
1 tsp garlic
1 tsp cumin
1 tsp cayenne pepper (I used half and thought this was pretty spicy but I'm a mild sauce girl)
1 tsp onion powder
salt to taste
Serve over rice
Combine all ingredients except chicken in the crock pot. Sprinkle chicken with salt and lay on top. Cook on low for ten hours or high for 6 hours. 30 minutes before serving shred chicken then put back in the pot. I actually got this looking for healthy recipes. It said a seving is 4 weight watcher points (1 cup) Except the rice would be extra points. We also added some cheese and sour cream to the top of ours.