Crock Pot Sante Fe Chicken

Photo: Gina's Blog - (mine's not this pretty)

End Product: Slow cooked shredded chicken with corn, tomatoes and black beans.

Tip: Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal.
Bonus: This happens to be a Weight Watchers recipe that I just thought sounded good. I got it from my friend Krista's cooking blog - and she got it from Gina's blog - which is all about weight watcher's recipes! It's low fat and low in points.
Serve: over rice with chopped scallions, fresh cilantro, fat free sour cream (not for me, but an option!) and/or reduced fat cheddar.
Prep Time (for Kristy = slower than average): 12 minutes



Ingredients:
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



Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, 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 (extra pts).