This is an extremely busy time of year and I’m looking for easy recipes that I can use for a couple of different dishes. This recipe certainly fits the bill.
We are trying to cut back on meat. No, I’m not going vegetarian because I love meat and believe in supporting our local farmers who practice safe sustainable farming practices. But the price of beef and chicken has risen dramatically in the past year. I’m buying in bulk when I can which does save some pennies.
I’m making a few vegetarian dishes a week as well. When the heat cranks up outside, Stephen actually prefers easier to digest meals. Working in the heat slows his appetite and he would rather eat vegetables and starches while he’s on shift. So why am I making a chicken dish? Because I had chicken that needed to be cooked. I didn’t want to refreeze it and I knew I could make this into 2 or 3 dishes. I plan to use the leftovers to make a chicken tortilla soup.
Slow Cooker Santa Fe Chicken (adapted from SkinnyTaste)
- 1.5 lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 1 can red kidney beans
- 1 can of whole kernel corn
- 1/4 cup chopped fresh cilantro
- 1 red onion, chopped
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 4 cloves garlic, minced
- 1 teaspoon chipotle powder (substitute chili powder)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt to taste
- Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic, onion, cumin, chipotle, paprika, 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, or make a spicy chicken salad.
Look who finally cleaned off the table!