Do you know the way.....

2 weeks ago, I made Crock Pot Santa Fe Chicken. I hadn't hung out with my sister in a while and thought it was her turn to taste some of my adventurous cooking. They say food can bring you together with your family and considering that she loved my chimmy's so much I thought this would be a cool way to get her to eat veggies. I will admit that I was a little nervous to make this, I had never shredded chicken before and had NO CLUE as to how to do it. So with the help of http://www.skinnytaste.com/ I got to work on my very first attempt at using my own crock pot!

Crock Pot Santa Fe Chicken

Skinnytaste Recipe

From: Gina's Weight Watcher Recipes
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

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 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. Serve over rice (extra pts).

So I got everything out as you can see by the pictures. I used the spices that are stated in the recipe except the salt. It is probably best to use whole chicken breast because they will be easier to shred in the long run. And you just really wanna follow the recipe, which is quite simple. I would season the chicken first while you are putting everything else in the pot. That way some of the seasoning can be soaked up into the chicken before you put it on top. Once you get everything prepared, it should look like this.

Yummy right? Well maybe not right when you put it in the pot but it will get there. The next step is pretty easy. Just take the seasoned chicken breast and put them right on top like so.








So, here comes the hard part. The directions say 6 hours on high and 10 hours on low. Since I was a lazy butt and didn't get it ready till the day I wanted to eat it, I did the 6 hours on high. So I kept myself busy with football and watched the Packers beat up someone very badly. My sister came over about 5pm which was about an hour before it was suppose to be ready and we watched the rest of the game and had sister time :) She also had to finish watching Madea's Big Happy Family so that last hour went pretty quick.

SN: One of the things I love about the crock pot is that you can basically put anything in it mix it up and then just leave it. You don't have to watch it at all. And everything cooks so evenly.


So at about the 5 and a half hour mark you are suppose to take the chicken off the top and shred it. I had never shredded chicken before and the recipe doesn't really tell you how to do it. So I am going to insert the video that taught me how to for a helpful hint.
http://www.ehow.com/video_2339565_shred-chicken-pulled-chicken-enchiladas.html
SN: I used two forks so I didn't have to touch the chicken and it was A LOT easier!





That is me shredding up chicken. Whoot!






After you shred the chicken you will want to mix it in like this.




Then you will want to cook it for another 30 minutes. Let the chicken get all yummy and full of flavor. During this time you can make your rice. My sister likes white rice, so that is what we had. When it was all said and done, this is what it looked like on the plate.






To say that it was delicious was a understatement. It has so much fiber and the rice only make the whole dish 9 points. You probably could have brown rice with it or noodles if you want. But my sister like it even tho it was SPICY. I would say that I will make this again :)