Crock Pot Santa Fe Chicken
from Skinnytaste
Serves 8 · Makes 8 servings, 1 c. each · Cook 10 hrs on low or 6 hrs on high
Ingredients
- 24 oz boneless skinless chicken breast
- 14 3/8 oz rotel (diced tomatoes & green chiles), can
- 15 oz black beans, can
- 8 oz frozen corn
- 1/4 cup fresh cilantro, chopped
- 1 can chicken broth
- 3 scallion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- salt
Directions
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper & salt. Season chicken breast and lay on top.
Cook on low for 10 hrs or on high for 6 hrs.
Half an hour before serving, remove chicken and shred. Return to slow cooker and stir in.
From the card: 8 servings, 1 c. each · 4++ · 190 cal · Fat 1.5 g · Carbs 23.1 g · Fiber 5.6 g · Protein 21 g
The original card
Transcription notes
- "4++" on both sides is probably Weight Watchers PointsPlus per serving.
- Cook times are written "10°" and "6°", read as hours.
- Rotel can size read as 14.4 oz (the common sizes are 10 oz and 14.5 oz).