Crockpot Santa Fe Chicken

I brought my trusty crock pot out again to take care of supper for us. The trick to making meat fall-off-the-bone-tender is to cook it low and slow, and that's exactly what the crock pot does. This chicken definitely fell apart when taking it out of the pot, but that was exactly what I wanted it to do. I served this on top of rice, but it would also be a great filling for enchiladas and burritos. I think I may try that sometime soon.




Ingredients:
24-ounces (1 1/2 pounds) boneless, skinless chicken breasts
14.4-ounce can diced tomatoes with mild green chilies
15-ounce can black beans
8-ounces frozen corn
1/4 cup fresh cilantro, chopped
14.4-ounce can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper (omit or decrease if you don't like spicy; increase if you love spicy)
salt and pepper, 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 the chicken breasts with salt and pepper and lay on top. Cook on LOW for 10 hours or on high for 6 hours. About 30 minutes before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or a warm tortilla.
Yield: 8 servings (1 cup per serving)

Nutritional Info (per serving): 172 calories; 1.6g fat; 3.8g fiber

Source: Gina's Skinny Recipes