Monday, July 26, 2010

Santa Fe Chicken

I have to admit that I was weary about making this dish as all my other crockpot meals have been a disaster, but it was so tasty I ate two helpings! This is from Gina's Weight Watcher blog so it is low fat....until you add all the toppings! SO if you are watching your calories, skip that part, it will still taste yummy!

Santa Fe Chicken (this is the full recipe, I made 1/2 the recipe and it was enough for 5 servings)
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

Corn Chips
Spanish Rice
Sour Cream
Shredded Cheese
Lime Wedges
Coconut (yes, you read correctly)

Dump all the ingredients except the chicken into your crockpot. (No need to finely chop the cilantro)
Lay chicken on top of the mixture and season with salt and pepper.
Cook on low for 10 hours or on high for 6 hours. (I did high for 6 hours)
Half an hour before it is ready, shred the chicken with two forks.
Stir and cook another 30 mins.
For those of you who are not watching your weight, here comes the fun part!
Break up your chips and put some in the bottom of a bowl.
Spread rice over chips.
Spoon Sante Fe Chicken on top of rice, followed by cheese and sour cream, serve with a lime wedge.
This trick came from my friend Angie, she would serve it with her "Texas Chili" and I though it would be just as yummy on the Sante Fe Chicken. I had some toasted coconut on hand, but you can use non-toasted.
 I swear the coconut is tasty, it gives an extra kick of flavor to the dish. Please try it!

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