Recipe: Crock Pot Santa Fe Chicken

Every once in a while, I like to reach out to you all....my fantabulous fans for inspiration on my weekly. Recently, I asked what you all were cooking up in your kitchens and my mouth was WATERING with all the Yumminess. So, over the next few weeks, I want to share some of the awesomeness that you all were so kind to pass my way. After all, I am a food pusher you know...

Today's recipe came to me via one of our fan families in Portland, OR....The Fabian Family! With two-under-two in their busy home, they are constantly looking for quick, easy-to-prep, kiddo-pleasing, healthy meals that they can enjoy under the usual chaos of a house with two littles. This one fills all those requirements for sure.....

Crock pot Santa Fe Chicken

Mama Chef Extraordinaire: Gina at Skinnytaste (www.skinnytaste.com)

 

When to Introduce: As early as 6-9 months - if you have a blender that is! This meal can honestly be enjoyed by every member of the family. For the brand new eaters, you can run it through a blender or food processor and thin as needed for a complete, protein packed meal. For self-feeders, the soft chicken, corn and black beans are easy to handle and easy to smash with those new teeth. And for the big kids/adults, enjoy it right out of the crock pot! Remember, you can always vary the level of spices you add to meet your family's preference. If you have concerns, always be sure to consult a pediatrician.

 

Why we Love It:  See above!! No really, this is a dish that everyone will enjoy. The chicken and beans provide a great source of lean protein and fiber that little systems need and the crowd-pleasing corn, will make it appealing for those who lean toward the "picky" side of the fence! Oh yeah, did I mention that it's made in the crock pot....love it!

 

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: 

 1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. 

2. Season chicken breast with salt and lay on top.  
3. Cook on low for 10 hours or on high for 6 hours. 

4. Half hour before serving, remove chicken and shred. 

5. Return chicken to slow cooker and stir in. 

6. Adjust salt and seasoning to taste.  

7. Serve over rice or tortillas and your favorite toppings.

 

Servings: This will make 8 generous servings (about 1 cup each)! And I bet the left-overs would be especially yummy the next day too!! Happy Crock-Potting!!