Tuesday, January 24, 2012

Santa Fe Chicken



This is another super-easy slow cooker meal. You don't have to do anything but prep the ingredients and toss them in the pot.

Santa Fe Chicken
(from here)

16 oz chicken breast
14.4 oz can diced tomatoes with mild green chilies (I used a regular can of diced tomatoes and used 2 of my own fresh roasted green chiles)
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
2 cups fat free chicken broth
3 scallions, chopped
3 cloves of garlic, mined
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

==

This is really easy. Just start throwing in the ingredients as you grab them.

Scallions, black beans, tomatoes, chicken broth, corn

Cilantro, garlic, green chiles, cumin, salt and pepper
Give everything a stir, season the chicken with salt, and throw on top.

Cook in the oven (or use your crock pot) at 300F for 4-6 hours, however long you have.


About 3 hours in, I flipped the chicken.


When you are 30 minutes out from dinner, remove the chicken.


Let cool enough to shred.


Shred!


Return to the pot.


Stir to combine and cook for 30 minutes.


If it's too runny for you, cook over medium/low heat on the stove-top to help the liquid evaporate.


Serve over rice or as a filling in burritos/tacos/whatever.

This was a pretty good meal but I thought it was lacking some specific dimension. Maybe it was the fat. I put a bunch of hot sauce on it and it was better, but overall, it was just slightly flat.

It was still a good meal and my daughter absolutely destroyed it, so that was a win for sure.


Enjoy!

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