My love for the Crockpot
By Kelli Bamforth
I’ve only recently discovered the allure of the Crockpot. While the idea of throwing stuff in a bowl in the morning and coming home to a completed dinner after work has always sounded fantastic, the idea of leaving said device on all day has always given me an uncomfortable level of anxiety. Translation: I’ve been afraid the house will burn down. Despite those fears, I recently stumbled across a Skinnytaste Crockpot recipe I just had to try.
The Crockpot Santa Fe Chicken recipe was a perfect match for my current lack of culinary skills. It had just enough ingredients to keep it flavorful, yet not enough to keep it complicated. After having learned a rough lesson in the kitchen last week, I made sure to measure the spices and follow the recipe to its exact specifications. What followed was a tasty meal that provided plenty of freezable leftovers, meaning less cooking for me the rest of the week. Bonus!
Next time I’ll probably add some chili powder or other seasoning to give the dish more of a kick. The recipe goes well served over brown rice, topped with fat-free sour cream and low-fat shredded cheese. You also can pair it with baked tortilla chips or eat it in a taco shell. Enjoy!
Crockpot Santa Fe Chicken
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
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Crockpot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for six hours. A half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.