As I continue on my journey to find healthier, and yes lighter, foods this recipe seemed like a good place to start or better said, continue. I got it directly from Gina’s Skinny Taste, and it seems as though she loves her Crock-Pot as much as I do. This is one of the easiest recipes I’ve made and the flavors were just mellow enough for my kids, but strong enough for me. If you find yourself having, and I’m not kidding here, 5 minutes to make dinner, try this one.
Gina’s Crock-Pot Santa Fe Chicken
- 3 skinless, boneless chicken breasts
- 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 slow cooker.
- Season chicken breasts with salt and lay on top.
- Cook on high for 6 hours.
- 30 minutes before serving, remove chicken and shred with two forks. Return chicken to slow cooker. Adjust salt and seasoning.
- Serve with rice.
Notes from my experience:
Again, this was a truly easy recipe.
I used four chicken breasts and probably could have used two or three. Feel free to adjust depending on the size of your family.
I had originally planned to make corn muffins to go with this, but ran out of time. I also think it would have been great with some added diced jalapeños or chipotle peppers for a little extra kick. Maybe next time. I do plan to make this again.