I tried a new crockpot recipe yesterday (only I cooked in my Pressure Cooker instead) and it was absolutely delicious!
Crock Pot Santa Fe Chicken
Serve over rice, in a bowl with nachos on the side, or even in a flour tortilla. Don't forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar cheese are some toppings to choose from for additional points. NOTE: This almost has a soupy consistency, but just use a strainer for the actual meal part when you serve.
Servings: 8 servings • Size: 1 cup (9.85 oz. which is just over a cup) • Points+: 4 pts Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
• 24 oz. (1-1/2) lbs. chicken breast, boneless/skinless • 14.4 oz. can diced tomatoes with mild green chilies (I used 10 oz. Rotel) • 15 oz. can black beans, drained • 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 – I added some salt AFTER it was done cooking
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper 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 to taste. Serve over rice (I did chicken flavored rice by cooking rice with chicken bouillon cubes) or use tortillas and your favorite toppings. NOTE: I cooked in my Pressure Cooker for 27 minutes on high and then just let the pressure go down on its own – which took about 15-20 minutes. Then I shredded chicken and added the meat back to the mixture. I prepared this before work so when I got home I was just able to reheat and eat.
I always think of my crock pot as a fall and winter appliance making comforting stews and meats. I can't quite figure out what to do with it in spring and summer, other than as a time saver or additional food preparer for when there's a party/lots of people and the grill isn't big enough or someone needs an extra vegetarian dish, that sort of thing. Maybe I need to overhaul my idea about what one eats during the different seasons.
I did corn a beef in mine a couple years ago for St. Patty's Day and made hash for breakfast, sliced it for sandwiches, etc. but that was so big for just the two of us and took forever to finish all that. You have to freeze the meat in order to slice it thinly/easily and that was a pain too. It was very good but. . .
I have a tiny crock pot as well as my big one and it's almost big enough to cook a couple chops in or a little stew for the two of us. It's a cheap, drugstore thing and has no controls, you plug it in and in two hours you have whatever. It's handy for quicker and smaller meals.
Edited by: MARGOMCP at: 3/4/2013 (10:05)
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I just tried a new SP veggie dish this weekend. I was bringing it for a bday party, but it was canceled due to our snow storms. Anyways, I tried some and it was really good! I have now frozen it so I can use it next weekend (hope it'll still taste yummy). It was called "Grilled Roasted Vegetables with Pineapple" posted by HONEYLEA. recipes.sparkpeople.com/recipe-detai l. asp?recipe=85902
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