Santa Fe Chicken - Slow Cooker Recipe

The other day I tried a new slow cooker recipe and I was surprised at how tasty and low calorie it was.  I posted about it on Facebook and a lot of people were interested in the recipe, so here it is!

I originally got this recipe from a Weight Watchers recipes website/blog, so I cannot take credit for this.

Below is how I prepared it.

Santa Fe Chicken in the Slow Cooker

1.5 pounds of boneless skinless chicken break
1 can chicken broth
1 can black beans (undrained)
1 can diced tomatoes with chiles (undrained)
1 package of frozen corn, 8 to 10 ounces
1/4 cup freshly chopped cilantro (but dried is probably fine as well)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (use less if you don't want the spice)

In the slow cooker, add the broth, beans, tomatoes, corn, cilantro and all four spices.  Stir it all together. Cut chicken into approximately 4 ounce pieces and lay on top of the stuff in the crock pot.  Lightly salt the chicken.

It should look something like this right before you start cooking it

Cook in the slow cooker on low for 8 to 10 hours (depending on how small your chicken pieces are.  My chicken pieces were pretty small and I cooked them for 10 hours - I definitely didn't need that much time.)

Shortly before you're ready to eat, remove all of the chicken using tongs and place on a cutting board.  Using two forks, shred the chicken.  Add it back to the crock pot and stir.  Cook for another 20 to 30 minutes on low.

While the shredded chicken is heating again, prepare your favorite form of rice product.  We used instant long grain brown rice.

The crock pot mixture makes 6 large servings!
Calories per serving: 225

Serve over 1 cup of rice.
Calories for rice: 150 per 1 cup serving

Total calories for this meal: 375, and trust me, you will be SO FULL.

I also added some extra cayenne pepper and cumin once I served myself since I like my food extra spicy.


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