Crock Pot Santa Fe Chicken a la Skinny 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!