Fall is definitely here in Cleveland. Cooler mornings, apple picking, the smell of crisp leaves falling – yup, it’s definitely here. AND with Fall comes one of my favorite things – CROCK POT MEALS! I got a crock pot for a wedding shower gift back in March last year and haven’t used it more than 2-3 times, mainly because B believes that soup, chili (and other crock pot goodness) should only be cooked in the fall/winter. So this past week, I plugged in the slow cooker, opened some canned goodness and spent ten minutes putting together what became a fantastic meal waiting for me that night!
Do you want to enjoy a delicious AND nutritious (each serving is about 200 calories and low fat) meal this week? Then I suggest you try this out:
Crock Pot Chicken Santa Fe
(Adapted from Skinny Taste)
- 6 chicken tenderloins (or 3 chicken breast halves)
- 14.4 oz can diced tomatoes with mild green chilies
- 1 c canned corn
- 15 oz can black beans
- 14.4 oz can chicken broth
- 1/2 c chopped onions
- 1 tsp garlic powder
- 2 cloves garlic, finely diced
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- jalapeño slices (optional)
- shredded cheddar cheese (optional)
Directions
Combine tomatoes, black beans, corn, tomatoes, chicken broth, onion, garlic powder, garlic, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and pepper and place on top of the mixture.
Cook in your slow cooker on low for 10 hours or on high for 6 hours. Before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Serve topped with jalapeño slices, cheddar cheese and over rice. Sorry the picture looks so horrible! I’m no photographer, but a bad photo is better than none, right?
What’s your favorite crock pot recipe? I’m looking for more! Plus, check out a few more I’ve bookedmarked, here.
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