Santa Fe Chicken

I saw this recipe on another blog which I read (www.thesouthernbellebaby.com), and she got it from www.skinytaste.com. As I've stated before I LOVE my crockpot - but being on Weight Watchers I always fear making things up as I go along because I'm afraid I will calculate the points wrong. Skinny Taste does all of that for me - I love her site!



Ingredients

1 1/2 pounds boneless, skinless chicken breast
14 ounce can diced tomatoes with mild green chilies
15 oz can of 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
salt to taste

Directions

Combine all of the ingredients but the chicken. Place the mixture into your crock pot. Season the chicken with salt and lay on top of mixture. Cook on low heat for 10 hours, or high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker, stir in. Serve over rice.

Feedback:

I loved this recipe, though I did make some adjustments. I never removed the chicken to shred it, and we ate it whole. Next time however, I will follow the shredding durections because I think this would make a great taco mixture. I cooked the recipe on high for 6 hours, using frozen chicken breasts, and I didn't use any cayenne pepper. I don't like things very hot and I felt that my ROTEL tomatoes would add enough spice to the dish. For myself and my taste, I was right.

Husband liked it, I am so pleased that it was WW friendly, and I can't wait to make it again!