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Crock Pot Santa Fe Chicken
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| 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 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, 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).
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
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