Crock Pot Santa Fe Chicken

 

What's for supper on a cold, winter night that promises snow by late afternoon? Santa Fe Chicken is in my crock pot and will be easy to heat up on the wood stove if the electricity goes out. This is a spicy chicken recipe that can be served over rice or eaten as a soup. Gooood stuff. Enjoy!

From Skinnytaste.com
Servings: 8 servings • Size: 1 cup
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

Directions:
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 or tortillas and your favorite toppings.

Crock Pot Santa Fe Chicken on a cool Shenandoah Valley day

It was cool this morning in the Shenandoah Valley. In fact, it was downright brisk as the thermometer hit 43 degrees overnight signaling fall is on its way and time to complete those chores that must be done before winter.

Because of the cool in the air, it was a good morning to put the crock pot to use because there's nothing like comfort food when the temps drop. Today's offering is Santa Fe Chicken, a spicy, yummy combination of chicken, tomatoes, chilies, black beans, corn, and more, and I doubled the batch to make enough to share. It's bubbling away on the kitchen counter.

The iron skillet is ready to go on the stove top later this afternoon as I cook apples because, you know, it's that time of year when the plentiful access to local apples makes them a delicious addition to whatever you're cooking.

The most important chore today was cleaning the chimney to the wood stove. SWAC Husband climbed the ladder and walked across the roof in his bare feet because the cool morning temps and overcast skies had prevented the tiles from becoming too hot. Carrying his tools, he made his way to the chimney where it didn't take long to clean built-up creosote from last winter's fires. Cleaned and ready to go, we're now waiting for the first truly cold snap to build the first fire of the season.

Other chores will be taken care of today and over the next weeks as western Virginia slips closer into fall. It's a busy time of the year. Now back to work and to check the crock pot to see how that soup is doing. There will be good eating tonight.

It's almost fall in the Shenandoah Valley....