Crock Pot Santa Fe Chicken

Oh yum. This recipe is definitely a new favorite of mine. Since you can make it in the crock pot, it's super easy and super delicious. And best of all...it's healthy (from Skinny Taste)! Busy lives make crock pot meals the best. It's always nice to get home after a long day with dinner all ready to eat.

I think Santa Fe Chicken is usually served over rice, but there are healthier alternatives to rice (and yummier). I served it over zucchini "noodles." (I don't have a spiraler, so instead I just use a potato peeler to make extremely thin, long slices of zucchini.) Anyways, zucchini, topped with quinoa, then topped with the crock pot chicken made for a pretty tasty combination! You can also put it all into a tortilla for a wrap of sorts if you like. 

As you can see by the photo, Louisiana Hot Sauce makes this meal EVEN better. I swear, I have found a new love for this stuff. Also top with reduced-fat sharp cheddar cheese, fat free sour cream, and a few chunks of avocado. YUM.

Here you go!

Ingredients:

• 2 lbs. boneless, skinless chicken breasts
• 14.4 oz. can diced tomatoes with mild green chilies
• 15 oz. can black beans (reduced sodium)
• 14 oz. bag frozen corn
• 1/4 c. chopped fresh cilantro
• 14.4 oz. can fat free chicken broth (reduced sodium)
• 3 scallions, chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• salt and pepper to taste

Directions:

1. Combine all ingredients (besides chicken breasts) in crock pot.
2. Season chicken with salt and pepper and lay on top of mixture
3. Cook on low for 10 hours (or on high for 6). One hour before serving, take chicken out of crock pot, shred, and return to crock pot for one more hour.