Friday, December 16, 2011

Crock Pot Santa Fe Chicken & A Trick!

It's time to share one of my very favorite crock pot recipes! This recipe is super duper easy & tastes delicious. I love getting recipes off of Skinny Taste because I know that not only will they taste amazeballs, but they are usually healthy & that means they wont upset my stomach [I'm sensitive to dairy, gluten, sugar, etc etc etc]. So pretty much means that I can always count on Gina to provide me with an all around "good" meal. Also, her recipes are healthy but not skimpy. They are always always always filling, and even Zach agrees! He is a tough one to satisfy, he is not afraid to tell me 15 minutes after consuming a meal I worked hard on, that he is STARVING. But never with this meal! Without further ado, I give you:

Crock Pot Santa Fe Chicken a la Skinny Taste


  • 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

What to do:

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. Voila!

Now you have a delicious meal for only 190 calories per serving. Pretty stellar if I do say so myself!

I forgot the cilantro, and the fact that I live 45 minutes from a grocery store made it so that we just went without. It was still delish, but I do love me some cilantro.

And now for my trick that I am so graciously sharing with y'all! Do you know how to shred chicken easily & without getting it under your finger nails? It's okay, I didn't know either until a few months ago. I used to wait until it cooled, then pull it apart with my hands [which I hated, because I loathe touching food with my bare hands]. 

Until one day someone showed me this!
Please excuse the awkward angle & poor lighting. Apparently photography is not in my husband's future.
All you do is use two forks to pull the chicken away from the other one. You can make it as fine or chunky as you like depending on how much you shred each part. Piece of cake, right?! You're welcome.

Now go crock & shred away!
Let me know if you make it & what you think of it!


Ruthie Hart said...

OMG I literally made almost exactly the same thing last night! The recipe I used had tomato paste, jalepenos and green bell peppers but other than that, the exact same thing! YUM!

Lauren said...

This look so good and the ingredients are very similar to the Chicken Tortilla soup I made last week. My mom taught me to shred chicken with forks. :)

Lauren said...

I am so lazy that a lot of times I use rotisserie chicken in recipes haha. I always use the fork trick - works like a charm!