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SANTA FE CHICKEN
Nb persons: 8
Yield: 3/4 cup
Preparation time:
Total time: 6-10 hours
Source:
| 3 Smart Points 183 calories Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal. | |
| 24 oz (1 1/2) | lbs chicken breast |
| 14.4 oz | can diced tomatoes with mild green chilies |
| 15 oz can | black beans, rinsed and drained |
| 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, (to taste) |
| salt to taste | |
Combine chicken broth, beans (drained), 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 to taste.
Serve over rice or tortillas and with your favorite toppings.
Cook high pressure 25 minutes, quick or natural release.
Read more at https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/#fQzUqbmfxRO6Zy8I.99
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