Slow Cooker recipes

I make a "Two Bean Southwestern Chicken" that I looooooooove.

4 boneless skinless breasts in the bottom (trimmed of fat)
Pour over 1 jar of your favorite salsa (I like jalapeno salsa)
Layer all of the following over the top: 28 oz. can crushed tomatoes, 1 can rotel tomatoes, 1 can black beans, 1 can pinto beans, 1 can corn (all rinsed and drained, except for the crushed tomatoes)

Cook on low 6-8 hours or on hi 4-5 hours. Once it's done, the chicken will just fall apart when you stir it. Then I usually add 1 T garlic powder, 1 T cumin, 1 T chili powder and salt and pepper to taste. Delicious, filling and only 292 calories per cup, with lots of protein. It's great over 1/2 C brown rice or quinoa.

Enjoy!

This is so super easy and delicious

http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Crock Pot Santa Fe Chicken
Skinnytaste.com
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

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

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Bump

Bump