Sunday, January 10, 2010

Crockpot Santa Fe Chicken

Another one of Gina's fabulous recipes which I made some changes to. A hot thick dish like this was perfect for the 40 degree weather we have been having. Quite chilly for a South Florida winter, I believe it's the coldest winter on record so far. It also gave me a different way to enjoy chicken, since I am not eating beef or pork till April. Anyway, here's what we had for dinner:

Ingredients for Crockpot Santa Fe Chicken:

1.5 lbs chicken breast
1 can of Rotel, drained
1 can of black beans, drained
8 oz frozen corn
1/4 cup chopped fresh cilantro (I used a tsp of the cilantro in the spice jar)
2 cups chicken broth (use one can or make it with bullion like I did)
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
1-2 tsp chili powder (your preference)
salt to taste

Combine all but the chicken in the crockpot. Lay the chicken breasts on top and season with salt. Cook on low 10 hours or high 6 hours. Before serving, remove chicken and shred with a fork, then return to the crockpot (I didn't do this, I serve the large chicken chunks because I was lazy.) Serve over rice (count the extra points though.)

Serves 8, 4 Weight Watchers Points

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