Slow-Cooker Santa Fe Chicken

I got a fancy new crock pot for Christmas this year! Up until now, I've only used my crock pot for a couple of recipes -- pot roast and ribs. I've always felt that I can make soups and stew just as easily on the stove top, so why bother with a slow-cooker? Well, I treated myself to a new cookbook for Christmas and it has several slow-cooker recipes that sound delicious, so last week I decided to give one a try. Oh.My.Goodness. The house smelled so good when I came inside, shivering from the cold wind that seems never to cease blowing this winter! 

I measured and prepped all the ingredients the night before, which is a good thing since I'm not too alert at 5:30 AM. All I had to do in the morning was put everything in the crock pot and set the timer. Voila! The chicken turned out super moist and tender, and the flavors of the soup broth were just perfect.

Since I leave for work by 6:45, the warming function on this crock pot is going to be very handy. My previous cooker only had two functions -- low and high. This one has low, high, simmer, warm, steam and brown. It's definitely going to get more use than that old dinosaur! And, this recipe is going to be one of my go-to meals year-round.

Slow-Cooker Santa Fe Chicken

from The Skinnytaste Cookbook

STEW

1 (14.4-oz.) can Swanson 99% fat-free chicken broth
1 (15-oz.) can low-sodium black beans, rinsed and drained
2 cups (8 oz.) frozen corn kernels
1 (14.5 oz. can) diced tomatoes with mild green chiles
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 tsp. ground cumin
1 tsp. cayenne pepper
1/4 tsp. kosher salt
1 1/2 lbs. boneless, skinless chicken breasts

TOPPINGS

1/2 cup chopped scallions
1/4 cup chopped fresh cilantro

For the stew:

In a slow-cooker, combine the broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne. Season the chicken with salt and lay it on top. Cover and cook on low for 10 hours or on high for 6 hours.

Thirty minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker.

Serve in soup bowls and top with scallions and cilantro.

My Notes:

I only used 1 cup of corn, 1/4 tsp. of cayenne pepper and substituted petite diced tomatoes for the diced tomatoes with mild green chiles.

This is also very good ladled over rice. I want to try it in burritos and as nacho topping, as well.

Additional toppings: 

Sour cream, diced avocado, shredded cheddar cheese and tortilla chips.

Yield: 8 servings

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