Crock Pot Happiness

From September to the beginning of the year my life was CRAZY busy (hence the lack of blogging-sorry).  My saving grace became my Crock Pot.  It was about the only way we were able to actually eat a healthy meal most nights since I would get home at 6 and have to be somewhere at 7.  So, I thought I would share one of my favorite go to Crock Pot recipes!  Hope you enjoy!
Crock Pot Santa Fe Chicken 
Servings: 8 servings

Ingredients: 

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes
• 7 oz can green chilies (or use the smaller can if you want less chilies)
• 15 oz can black beans (drained and rinsed-or dry beans pre-cooked)
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can chicken broth (or make your own-even better)
• 3 scallions, chopped
• 1 tsp minced garlic
• 1/4 cup diced onion
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt & pepper to taste

Directions: 

Combine chicken broth, beans, corn, tomatoes, green chilies, scallions, garlic, onion, cumin, cayenne pepper and salt in the crock pot. Season chicken breast liberally with salt & pepper 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, add cilantro and stir in. Adjust salt and seasoning to taste. Serve over rice or quinoa.
*This recipe is slightly adapted from a recipe from the blog Skinny Taste.