Thursday, June 16, 2011

Santa Fe Chicken from

I made this for dinner on Tuesday.  It was delicious and very filling!  Added a small salad on the side and it was a well-rounded meal.  Everyone in the house loved it despite the 'healthy' factor.

Weight Watchers PointsPlus:  11

1 cup brown rice - 5
1 cup Santa Fe chicken - 4
1/4 cup 2% shredded cheddar - 2

I doctored my bowl up a little bit by adding salsa and hot sauce to my brown rice, and then spooning the chicken mixture on top.  Finished with a bit of cheese and chopped scallions.

Here's the recipe. (found here

Crock Pot Santa Fe Chicken
Gina's Weight Watcher Recipes
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
  • 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 (extra pts).

A few personal notes on preparation:

I used canned tomatoes w/ jalapenos instead of the kind w/ mild green chiles.  And I used the whole teaspoon of cayenne.  I like my food spicy, but you could definitely use less if you don't like the heat.

I drained the beans and tomatoes, since it wasn't mentioned either way in the recipe.  I also rinsed the beans to get rid of the some of the extra sodium.

I found that the 10 hour cooking time was a bit long.  I had it on low for 6 hours, and turned it up to high for the last hour to make sure the chicken was cooked through.  After that I tried to get the chicken out of the pot with a fork and it fell apart, so it was definitely ready for shredding.  I put the shredded chicken back in just long enough for my 5 minute rice to cook and called it done.

There will still be a lot of liquid in the crock pot at the end of cooking.  You could use a slotted spoon to serve it if this bothers you, of course.  I did not, and found the rice soaked up the majority of the excess broth quite nicely.

I definitely recommend this if you're a fan of Mexican flavors!  Very yummy!

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