Crock Pot Santa Fe Chicken

Adapted from Skinny Taste

I have really fallen in love with my crockpot.  It is so nice to come home to a warm meal after work.  Here is a recipe that I have slightly adapted from my favorite food blog SkinnyTaste.com.

Ingredients for crockpot: 

• 1 3/4 lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies (don't drain)
• 15 oz can black beans (drain and rinse)
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz  chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp red cayenne pepper (to taste)
• salt to taste

Combine the tomatoes, beans, corn, cilantro, broth, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.  Salt the chicken and place it on top in the crock pot.  Cook on low for 10 hours or high for 6 hours.  Half hour before serving, shred the chicken.  Adjust the salt and other seasonings if necessary.

Serve on top of rice with shredded cheese, avocado, green onions, sour cream, and hot sauce.  

Pico de Gallo

This summer I have been OBSESSED with Pico de Gallo.  It is easy to make, and is good for you... that is if you can control yourself with tortilla chips!!

Ingredients

3 cups diced tomatoes (seeds removed)

1 jalapeno diced (seeds removed)

3/4 small onion diced

1/4 cup cilantro leaves, chop after measuring

1/8 tsp salt

1 lime

Directions

I start out by dicing all of the tomatoes (which can be time consuming since you will be removing the seeds).  Combine with the diced jalapenos, diced onions, and chopped cilantro leaves.  Add the salt and the juice of one lime.  Adjust the amount of salt to your preference.  If you want it spicier, add more jalapeno.  This recipe is mild with one jalapeno.