Saturday, October 25, 2014

Santa Fe Chicken

It has been such a weird week!  Babe had to work overnight shifts a few nights and then even had to go in on the weekend.  He works so hard!  My schedule was completely thrown off by doctors appointments, taking an antibiotic, babe up in my business, trying to be super quiet all day so he can sleep; it was crazy here!  But thankfully it will be over soon and we will both be able to relax and enjoy each others company.

Last night I didn't want to spend a lot of time cooking so I decided to go with the slow-cooker.  I had all the ingredients on hand (I guess it's telling that our palates enjoy southwestern flavors!).  I found this recipe in the Skinnytaste cookbook.  It is full of great and light recipes.  You can check out the blog here.  I didn't make any modifications to this recipe and it was delicious.

Santa Fe Chicken

Serves 8


2 C chicken broth
1 can diced tomatoes with chili
1 can black beans (drained and rinsed)
2 C frozen corn
1/4 C chopped fresh cilantro
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 lb chicken breasts

  1. Combine all ingredients in slow cooker.  Cover and cook on low 10 hours (or on low for 6 hours).
  2. About 30 minutes before serving, remove chicken and shred
  3. Add chicken back to slow cooker for the last 30 minutes
  4. Top with favorite toppings (cilantro, green onion, sour cream, cheese)
Such a simple and comforting meal!  This would be great served over a tortilla, corn chips, lettuce, even in enchiladas.

I hope you all agree that this is super yummy!  

Looking forward to reading your comments, plus a more relaxing week!