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
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!