Tuesday, April 24, 2012

Recipe Review :: SkinnyTaste Crock Pot Santa Fe Chicken

A while back the hubs started watching what he was eating and exercising pretty regularly. When he first started that he would pick up some Smart Ones from the grocery store and one of the ones he picked up and LOVED was the Santa Fe Style Rice & Beans. Well, when I saw a recipe that was kind of similar to it on SkinnyTaste.com, I knew I had to make it for him. 
I made the Crock Pot Santa Fe Chicken and we both loved it. I served it over 1 cup of white rice (for an extra 5 points) and skipped the scallions on top. I also left out the cilantro - we're both not huge fans of cilantro. The picture below shows some cheese sprinkled on top.. you could do that if you wanted to (for more points) but we didn't bother and it was delicious without. 
Somehow when I made it I didn't get 8 servings, but 7 instead. Not sure why there was the difference..  This recipe will definitely be in regular rotation. 

Crock Pot Santa Fe Chicken 

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

Image from SkinnyTaste.com

  • 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 or in a tortilla (extra pts).

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