Crock Pot Santa Fe Chicken

Do you live a busy life? Do you rush around to get dinner on the table or forget about cooking and just stop at a fast food restaurant?  Well, if so, check out this recipe!

I love crock pot recipes, they are simple, quick, and most of all delicious!  This one is no different.  I also got this on Gina's Skinny Recipes.  I threw it all in the crock pot before I left for work, came home at 5:00 to a wonderful smelling apartment and dinner already ready!

Nutritional Info:
Servings: 8   Serving Size: 1 cup   WW Points: 4 points plus  
Calories: 190  Fat 1.5 g  Fiber: 5.6g  Carbs  23.1 g  Protein: 21 g

What you need:

• 24 oz (1 1/2 lb) chicken breast
• 14.4 oz can diced tomatoes
• 25 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

Directions:

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

2.  Season chicken breast with salt and lay on top.  

3.  Cook on low for 10 hours or on high for 6 hours.

Before cooking

4.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir in.  Adjust salt and seasoning.  

After 10 hours of cooking and shredding

This would be wonderful on it's own, but I cooked some brown rice to have with it as well as some reduced fast cheddar cheese (both of these add points).  But it was truly delicious!  Give it a try!

Yumm!!!!