Recipe Repertoire: Skinnytaste Crock Pot Santa Fe Chicken

On any given day, you can overhear one of us asking another, “What are you making for dinner tonight?” The task of dinner-making becomes extremely monotonous, and all members of the house start getting tired of the same-old meals. I recently asked that question, and a fellow PGG gave me this recipe from I made it last week, and it was DELICIOUS! It can be altered to suit anyone’s taste, and the entire family enjoyed and went back for seconds! We loved that it was both yummy AND healthy!

Crock Pot Santa Fe Chicken

Servings: 8 servings • Size: 1 cup • Points +: 4 pts • Smart Points: 4 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, rinsed and drained
  • 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 (drained), 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.

Our favorite way to enjoy this meal is served over rice with avocado, salsa and jack/cheddar cheese mix.  For the kids, we love to shred the chicken and add it to a quesadilla.

Be sure to let us know if you enjoyed as much as we did!

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