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Wednesday, September 21, 2011

Santa Fe Chicken

Source- Messy Bessy Cooks

This recipe is from a fellow Nestie that I've known for years, and finally started her own blog.  This is the first recipe of hers that I've made, but after the success here it won't be the last.

No picture since I forgot to take one.  :(

Ingredients
  • 24 oz (1 1/2) lbs chicken breast
  • 14.5 oz can diced tomatoes with mild green chilies 
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro  (omitted)
  • 14.5 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) (used 1/2 tsp red pepper flakes) 
  • salt to taste
  • 2 cups brown rice
Preparation
  • Combine chicken broth, beans, corn, tomatoes, pepper 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.
Review & Changes-This turned out really good, and I would make it again.  Especially since everything gets thrown together in a slow cooker.  Can't get much easier than that!

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