Skinny Crockpot Santa Fe Chicken

I know I posted a very similar dish recently (Cheesy Chicken & Rice Casserole) but with just a few changes this is a much lighter version.  And of course, using the crockpot, makes it even simpler for a lot of people with busy schedules.

Though it is very similar in theory, it’s actually quite different in flavor.  While the casserole was creamy and more mild, this dish is a bit more spicy and thin I guess.  If I were being totally honest I would have to admit I prefer the casserole, however this is still a great alternative for those times when you are trying to cut back a bit and eat a little healthier.  The chicken mixture itself is very low calorie, so if you are truly trying to cut back you need to be aware of the way you serve it and any toppings you may add.  We used a bit of brown rice and some tortillas with just a little bit of cheese and it was good that way as a sort of burrito.  You could easily serve it with just the rice though, or maybe even with just the wraps.  There are many other things you can top this with, like sour cream, avocado, more cheese, chips, or anything you want really…. just be careful!

As I mentioned, it’s a bit on the spicy side (at least to me), so if you have little ones eating it you may want to cut back a bit on the cayenne pepper.

Skinny Crockpot Santa Fe Chicken

Yields : 8 (1 cup) servings

Ingredients :

  • 1 lb (about 2) boneless skinless chicken breasts, trimmed of fat
  • 1 can diced tomatoes with green chilies, drained
  • 1 can black beans, rinsed and drained
  • 1 1/2 cup low sodium chicken broth (I just used an entire 14oz can)
  • 1 cup frozen corn
  • 1 large green bell pepper, chopped
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 tsp each : chili powder, garlic powder, onion powder, cayenne pepper, cumin
  • 1/4 cup chopped fresh cilantro
  • 6 scallions, chopped

Directions :

  1. Combine all ingredients except cilantro and scallions in your slow cooker. Nestle chicken into mixture and cook on low for 8-10 hours or high for 4-6 hours.
  2. Half an hour before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir. Adjust salt and seasoning to taste. Stir in cilantro and garnish with scallions.
  3. Serve over rice, tortillas, or large lettuce leaves to make a lettuce wrap. Add your favorite toppings.

Recipe from The Comfort Of Cooking

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Published in: on August 29, 2013 at 10:34 am  Comments (2)  
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2 CommentsLeave a comment

  1. […] recipe found here.  I altered it a little and served it on top of lettuce shreds with pico de gallo, salsa, and a […]

  2. […] (original recipe) […]


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