Thursday, October 5, 2017

Slow Cooker Santa Fe Chicken

I mentioned that I was at my friend Lya's house a few weeks ago.  Lya is a great cook.  I asked her if she had a new favorite recipe.  She mentioned a Santa Fe Chicken recipe.  She said it isn't new ... but one of the family's favorites.  She said her son, who lives in Houston, makes it often too.  He is single, late twenties young man - so we know it is easy... and must be good.

Chris and I loved it.  Chris always wants dishes like this... served over rice.  Well, I made riced cauliflower.  I didn't make it from scratch.  I just found some in the freezer section of our grocery store.  It was one of those... "heat in the bag" side dishes.  It was perfect!  It had a great texture and flavor.  We served the Santa Fe Chicken over the riced cauliflower.  I think you could also serve it over rice, tortilla chips, etc.

Slow Cooker Santa Fe Chicken  - adapted from Skinny Taste

24 oz or 1  1/2 lbs chicken breast
14.4 oz can diced tomatoes with green chiles ( I used a can of Rotel diced)
15 oz can black beans, 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 (to taste) I didn't add
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder and cumin in a prepared slow cooker.  Season chicken breast with salt and pepper and lay on top.

Cook on low for 8 - 10 hours or on high for six.  About a half hour before serving, remove the chicken breasts and shred.  Return to slow cooker.  Add any seasonings needed.  Serve over rice or tortilla chips.  Serve with your favorite toppings - sour cream, shredded cheese, cilantro, jalepenos, avocados, etc. *I served it over riced cauliflower

From Skinny Taste:  8 servings
size - 1 cup, Calories 190, Fat 1.5 g, Fiber 5.6, Carbs 23.1 and Protein 21 g.

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