Shredded Santa Fe Chicken {Crock Pot}

I was so pumped when I saw this Santa Fe Chicken Recipe on Skinny Taste {which by the way is a fabulous healthy food blog}, because it meant I got to use my new crock pot!!!  I love the idea of throwing something in the crock pot, and it being ready come dinner time.  :) I made this a couple weekends ago, and it might be my favorite chicken recipe...holy cow.  Soooo good, and a little SPICY, arrrrrriba!!!  I used the Skinny Taste recipe with just a few adjustments. 

Crock Pot Santa Fe Chicken

Serves 8ish (maybe I served myself to much, but I think I got 7 servings out of it)

• 2 - 10 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn {I omitted}
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped {I omitted}
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
• 24 oz Chicken breast

Combine all the ingredients except the chicken in your crock pot . Salt your chicken breast then add to the crock pot. There are two cooking options.  I cooked mine on high for 6 hours, but you could also cook it on low for 10 hours.  At the 5 and half hour mark {or 9.5} carefully remove your chicken, and shred.  After shredding return chicken to the slow cooker for 30 minutes.   Add more salt if needed.  I used a slotted spoon to drain the juice, and made a chicken burrito.  You could also serve this over whole wheat rice!  

Gina {the genius behind skinny girl} said this recipe has 190 calories per serving, and only 1.5 grams of fat!  Mine was a little higher calorie, because I added my favorite whole wheat tortillas (80 calories) and reduced fat cheese.  Hope you are having a good week!  

{Leslie}