Skinny Crock Pot Santa Fe Chicken
(1 cup) servings
about 2 boneless skinless chicken breasts, trimmed of fat
14.5 oz. can diced tomatoes with mild green chilies*, drained
15 oz. can black beans, drained and rinsed
12 oz. low-sodium chicken broth
8 oz. frozen corn
large green bell pepper
chopped into 1/2-inch pieces
freshly cracked black pepper
each: chili powder, garlic powder, onion powder, ground cumin, cayenne pepper (or to taste)
chopped fresh cilantro
Ideas for serving (optional):
Cooked brown or white rice, tortillas, lettuce leaves
(make a wrap!)
Additional scallions and/or cilantro
Shredded reduced-fat cheddar cheese
Crumbled queso or cotija
Chopped red onion
Crushed tortilla chips
adds a salty crunch!
Light sour cream or fat-free plain yogurt
Combine all ingredients except cilantro and scallions in your slow cooker. Nestle chicken into mixture and cook on low for 8-10 hours or high for 4-6 hours.
Half an hour before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir. Adjust salt and seasoning to taste. Stir in cilantro and garnish with scallions.
Serve over rice, tortillas, or large lettuce leaves to make a lettuce wrap. Add your favorite toppings.
For this recipe and more, visit www.thecomfortofcooking.com