A new recipe, tried and true

 

 

Last night I decided to try a new recipe, boy was it  yummy

.  It is called “ Crock Pot Santa Fe” .  I found this recipe while surfing the web a few weeks back and ran across this wonderful Recipe blog.  Gina @ Skinny Taste has some awesome recipes. She also offers info, such as:

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Below you will find a snapshot of the recipe she took.  (it’s much better than the one that I took)

Cooking in the crockpot….

And all served up.  (I didn’t have any scallions to top it with, but it was tasty all the same)

Serve this up on a bed of rice and top with cheese and your set.  Hubby really like this recipe so it is one I will definitely be making again. Easy (slow cooker meal)!

• 24 oz (1 1/2) lbs chicken breast
• 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 crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

**Sorry the pictures are so blurry. 

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Cindy