Ok, I've plastered this recipe all over my Facebook because in all honesty, it's one of the greatest things I've ever made or tasted. The original recipe comes from here, but I wanted to just copy it for you all unless you've never crossed paths with skinnytaste or are too lazy to click the link ;).
Crock Pot Santa Fe Chicken Skinnytaste.com Servings:8 servings•Size:1 cup• Old Points:3 pts•Points+:4 pts Calories: 190 •Fat:1.5 g •Fiber:5.6 g •Carbs:23.1 g •Protein:21 g 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
Combinechicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in thecrock pot.Seasonchicken breast with salt and lay on top.Cookon low for 10 hours or on high for 6 hours. Half hour before serving,removechicken andshred.Return chicken to slow cooker and stir in. Adjustsalt and seasoning.Serveover rice or in a tortilla (extra pts).