Crock Pot Santa Fe Chicken

Recent Reads:  I finished “The Boy with the Striped Pajamas” by John Boyne as part of my Young Adult reading list.  It was really good and I advise everyone to read it.  Please make sure you have tissues towards the end.  The perspective on the holocaust is powerful and the questions that the author brings forth with the text are really soul-searching.

I have started week 2 of Positive Psychology and apparently forgot how intense graduate courses are.  It never seemed this intense when I had nothing else better to do than study, go to class, eat and sleep.  Fun things I’ve learned are how to have increased well-being:  write 3 things down each night that went well and why they went well.  It takes just 10 minutes, but studies proved people were less depressed, more hopeful and had increased well being because of doing this.  If you want to feel better?  Try a random act of kindness.  It is one of the single most powerful tools that is within your power.  Bake cookies for a neighbor, pay for the guy behind you in the drive through, etc.  It’s really fun!

The Recipe:  This was really good and I’m sure I’ll make it again.  I haven’t had great luck with chicken in the crock pot in the past.  Putting the chicken on top with a lot of liquid underneath worked very well.  I used the santa fe chicken on my corn tortillas and I ate it plain.  Both ways were yummy.  Trader Joe’s corn tortillas were only 60 calories each with no preservatives, so that is what I used.  The original recipe was altered because I have never seen anything bake so long with cilantro.  For maximum flavor, I always add my green onions or fresh cilantro last.

Crock Pot Santa Fe Chicken
yields 6 servings

15 oz. can diced tomatoes with mild green chilies
15 oz. can black beans, drained and rinsed
8 oz. frozen corn
14 oz. (about 1.5 cups) chicken broth
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1/4 tsp cayenne pepper (or increase for more spice/heat)
salt and pepper to taste
1.5 lbs. chicken breast (I used 2 big ones)
1/2 cup chopped fresh cilantro
3-4 scallions (green onions), chopped

1.  Into to your crock pot dump:  tomatoes, black beans, corn, broth, powders, cumin, cayenne and salt and pepper.
2.  Lay the chicken on top.
3.  Cook for 10 hours on low or 6 hours on high.  Shred chicken, stir and DONE.
4.  Before serving, top with cilantro and scallions.  I added some shredded cheddar cheese to mine.  You could add sour cream or salsa even.

Recipe adapted from SkinnyTaste