The
helpful husband insisted on making fried flour tortillas to go with this, and I
must say they put the dish over the top. Simply heavenly … and did I mention
this dish is extraordinarily healthy? I’ll repeat – heavenly!
Crock Pot Santa
Fe Chicken
Courtesy of
skinnytaste.com
Serves
8
24
oz (1½) lbs chicken breasts
14.4
oz can diced tomatoes with mild green chilies
15
oz can black beans
8
oz frozen corn
¼
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 breasts
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 your favorite toppings.
For a printable version of this recipe, please click here.
I have made this a couple times now. It is killer, however being a male...I just can not follow directions. So I changed it up a little, instead if using "diced tomatoes with mild green chilies" I juse used a can of diced tomatoes, and added some thai chilles and jalapenos. I like things pretty spicey, so added jalapeno's using about 50% of the seeds, and unseeded the chilli's. Depending on your taste how many you want to add. I added 3 jalapenos and 3 chillies.
ReplyDeleteI will make it spicer next time, too - thanks for the advice!!
ReplyDelete