Crockpot Santa Fe Chicken

I’ve had my eye on this recipe for a long time but I just never got around to using it!  In an effort to clean my cupboards I’ve been trying to use up what I already own and only buy fresh veggies or herbs to add on to it.  This recipe was perfect for that since I had some corn, beans, and a wide variety of different tomatoes all ready to go.  Bonus- this recipe was low fat too! 

If you haven’t been over to Gina’s Skinny Recipes you are missing on some tasty low fat dishes.  In fact if the word skinny wasn’t in her title, you would never know by her pictures of the name of her dishes that she was counting calories/points.  

Crockpot Santa Fe Chicken
adapted from Gina’s Skinny Recipes

1.5 lbs. chicken breast
15 oz. can black beans
7 oz. can green chilies
11 oz. can corn
14.4 oz. can roasted tomatoes with green chilies
14.4 oz. fat free chicken broth
1/4 cup cilantro, chopped
3 stalks green onion, chopped
1 tsp. cumin
1 tsp. cayenne
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt

1.  In crockpot combine beans, chilies, roasted tomatoes, chicken broth, cilantro, green onion, cumin, cayenne, onion powder, garlic powder and salt.  *Save corn for later unless you are using frozen corn in which case you can put it in now.*

2.  Season the chicken breast and lay on top of the mixture.

3.  Cook on low for 10 hours or high for 6 hour.  Half an hour before serving shred the chicken and add the canned corn.  Return the chicken to the crockpot and stir mixture well. 

Serve over Lime Cilantro Rice and garnish with green onions, cilantro.  Top with non fat sour cream (or Greek yogurt) , fresh tomatoes, avocado and low fat cheese.  You know a dish is great when you can transform the leftovers into other things as well.  I had some tortilla’s in the fridge and wrapped this mixture up with some of my cilantro rice and added some cheese and it was delish!