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.

ENJOY!