thankful {day 12...a recipe}

Today, I am thankful to have found yet another crock pot recipe.  This one was even a hit with my crazy-picky 13-yr-old son.  No, seriously, he had 2 plates of it, which makes me happy, happy, happy.  I found this recipe on www.skinnytaste.com & am in the process of pinning more of her recipes because they look good AND good for you (shhhhh...please don't tell Kade).  Also, this was the best kind of recipe in that you throw everything in the crock pot & turn it on.  I did cook on low for the 10 hours, but the meat was ready to shred after 8.  I was actually glad I checked b/c that way it could really soak up the flavors once shreddded.  The only "tweaks" I made were that I used more chicken (probably closer to 2.5 lbs b/c I didn't want it to be too wet), & I used a 10 oz can of tomatoes/green chilies (Rotel) instead of 14.4 oz.  She suggested more scallions for garnish, but I preferred cilantro.  The kids liked theirs over tortilla chips, but we had ours over some cilantro-lime rice.

Crock Pot Santa Fe Chicken

1 1/2 lbs. chicken breast

14.4 oz can diced tomatoes & 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

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. Serve over rice or tortilla chips.  Garnish with shredded Mexican blend cheese, light sour cream, & fresh cilantro, if desired.