All you do is throw your chicken, salsa, beans, corn, spices and veggies in the crockpot in the morning. I like adding my pepper and onion mix about halfway through cooking time to avoid them getting too soft, but you can certainly add everything all at once if you like a softer texture, or wait an hour before serving before adding your peppers and onions if you prefer a more crisp texture.
About 15-30 minutes before serving, stir about 1/4 cup of tomato paste into sauce- this will thicken it up and add a little depth of flavor.
I served my chicken and vegetables over a bed of baby greens and topped with a dollop of fat-free, plain Greek yogurt (lower fat alternative to sour cream) and a dollop of store-bought guacamole. Another option would be to wrap up the chicken and vegetables in a whole grain tortilla, or serve over some brown rice. Yum!
Slow Cooker Sante Fe Chicken & Veggies
Makes 4 servings
1lb chicken breasts
1 can black beans, drained and rinsed
2 cups frozen corn
16oz jar salsa
1 bag frozen fajita mix (peppers and onions)
1 Tb chili powder
1 Tb cumin
1/4 cup tomato paste
Mixed greens (about 8 cups)
1/4 cup Greek yogurt (optional)
1/4 cup Guacamole (optional)
1. Place chicken, beans, corn, salsa, fajita vegetables, chili powder, cumin in a slow cooker. Cover and cook on low about 8 hours.
2. Stir in tomato paste.
3. Divide mixed greens among 4 plates. Top each with 1/4 of the chicken and vegetables mixture. Serve with a dollop each of Greek yogurt and guacamole (if desired).
Nutrition information per servings (when served over greens with 1 Tb each yogurt & guacamole)-
403 calories, 7gm fat, 49gm carbohydrates, 15gm fiber, 40gm protein