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Sunday, June 20, 2010

RECIPE: Chicken Santa Fe

HAPPY FATHERS DAY to all the dads out there. Thank you for all you do!

This is a delicious chicken dish with a southwestern spin. With corn, black beans, and green chilles, it is a hearty dish with a kick. For those King's subjects who are health conscience... this is a keeper (low in sodium and fat... and NOT crazy calories).

2 Lbs. chicken breast
1 can (14 oz.) black beans
12 oz. frozen corn
2 cups of low fat, low sodium chicken broth
1 can (11 oz.) of RO*TEL (you could use diced tomatoes and diced bell peppers if you don't like a little heat)
salt and pepper to taste
1 tsp. cayenne
1 tsp. garlic powder
1 tsp. minced onion
  • Combine all ingredients in slow cooker (expect chicken, salt/pepper, and garlic powder) and stir until blended evenly
  • Place chicken on top
  • Sprinkle with salt, pepper, and garlic powder
  • Cook on LOW for 8 hours
  • Remove chicken and shred with forks
  • Add chicken back into mixture and cook for 1 additional hour on LOW
Serve on rice or in a sandwich wrap with sour cream and shredded cheddar.


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