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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