Crock Pot Santa Fe Chicken

 VERY YUMMY! Made this last night for the hubby! I was going to serve it over brown rice.....but my rice would not cook!  Oh well it was good with a fork - My hubby used a few tortilla chips! 

 

 Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare thenight before and turn your crock pot on in themorning for an easy weeknight meal. Low fat and low in points. Serve over ricewith chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.



Crock Pot Santa Fe Chicken
Gina's Weight Watcher Recipes
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


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. Seasonchicken 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 andseasoning. Serve over rice (extra pts).
I LEFT MINE ON LOW...BUT IT WAS DONE BEFORE 10 HOURS.