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Thursday, December 29, 2011

Crock Pot Sante Fe Chicken


Recipe From:

  • 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
Serving 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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