Slow Cooker Santa Fe Chicken

by Anne Bennett on October 19, 2016


Thanks,, for Santa Fe chicken (one of their most popular recipes).

Last week I learned that you can cook a boneless skinless chicken breast in one hour in a slow cooker. It turns out tender, moist and it doesn’t fall apart, which is the fate of most slow cooker chicken recipes after hours of simmering at a low temperature.

Following is an example — Santa Fe chicken. The meat literally falls apart when you pull it from the cooker, but that’s the intent of this recipe. You want it shredded and mixed into the other savory ingredients. You then serve it over rice or wrapped in a whole grain tortilla. Leftovers store well for several days and can even be eaten as part of a salad for lunch (over crisp greens).

It’s fall. After a summer of all-things-grilled, it’s time for soul-warming, healthy soups and stews.

1 1/2 lbs. boneless skinless chicken breasts
1 (14.4 oz.) can diced tomatoes with mild green chilies
1 (15 oz.) can black beans, rinsed and drained
8 oz. frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz.) can reduced-sodium chicken broth
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
Large pinch cayenne pepper (to taste)
salt and pepper to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in slow cooker. Season chicken breasts with salt and lay on top.

Cook on low for 6-8 hours or on high for 3-4 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Season to taste with salt, pepper and cayenne.

Serve over rice with your favorite toppings, such as chopped scallions, grated cheddar cheese, plain nonfat Greek yogurt, chopped cilantro, pickled jalapeños.

Serves 8
WW SmartPoints per one-cup serving:  4  (without rice)

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