Monday, June 25, 2012
Crock Pot Santa Fe Chicken
I have seen this recipe on so many blogs, on so many menu posts, on Pinterest... everywhere. But it never appealed to me. I never understood why people raved about it based on the ingredients. It seemed good, but not like anything I just HAD to make. Well, I caved people. I gave in to temptation and peer pressure. Ultimately I gave into the fact that I am a lazy cook lately and this is a super easy meal. And boy was I glad. I was raving about this with every bite. I don't know if it was just the perfect blend of flavors, or the cilantro lime rice I paired it with, but I was happy. So happy I'm making it again this week. Repeating a recipe in the Stephanie Cooks kitchen is the highest form of flattery! This is great for summer- throw it all in your crock pot and let the crock pot do the work!
Source: Skinny Taste
1 1/2 pounds chicken breasts
14.4 oz can diced tomatoes with green chilis
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 cup chopped cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (or to taste)
Salt to taste
Cheddar cheese (optional)
1- Combine all ingredients (except cheese) in the crock pot. Cook on low for 10 hours.
2- Half hour before serving remove the chicken, shred, and return to the crock pot.
3- Serve with rice or in soft tortillas. Top with cheese, if desired.