I know many of you work long hours, like I do, and when I get home I would love a nice hot home cooked meal fully prepared … but ya right who am I kidding!
However, the next best thing is………………. THE CROCK POT!!!
I use to be so nervous to use it because I was always concerned with it catching fire, or burning down my kitchen while I was away… but once I started to use it, I fell in love with it! So much so I actually have 2! Some of my favorite recipes come out of that bad boy!
When I make recipes in it, I usually get it all ready to go the night before, so that Josh can throw it on in the morning or at lunch. Mine has a ceramic bowl that comes out so that’s what I put in the fridge.
But seriously, the possibilities are endless as to what you can cook in it. So here is my latest, Josh is the one that actually threw it all together for me (ya, it’s that easy ;)) and he said it was a HOME- RUN! So without further ado…
Santa Fe Crock Pot Chicken
Original recipe at skinnytaste.com
- 5-6 chicken breasts
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans, drained and rinsed
- 1 can 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 all the ingredients (minus the chicken) together and put it in the crock pot, then top with chicken. Season the chicken with a little salt. Cook on low for about 10 hours or on high for 6. About half an hour before serving, take the chicken out and shred it using 2 forks. Put the shredded chicken back in the crock pot, give it a good mix, then it’s ready to eat when you are!
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
See how easy that is!!And trust me, your belly will thank you!!
The even better part, it’s a WEIGHT WATCHERS dinner, of course you have to add points for the tortilla or rice or whatever you serve with it!!
We used it to make
- taco salad
- what ever you want!!
So do your self a favor, throw these things together, and enjoy a nice warm cooked meal….courtesy of your crock pot 🙂
First of all TGIF!!
Second of all, I realize I just posted a recipe yesterday (am I crazy for posting 2 recipes back to back… ya maybe) but I made this Hawaiian Chicken last night, and it was stupid good and knew I had to share it especially now that its grilling time!
Source: The girl who ate everything
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some to put on top of the chicken)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk (Josh accidentally used coconut cream, and it worked just fine, and we usually have that on hand..to make Piña coladas hello!)
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and
coconut milk (or coconut cream) in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused. Reserve some of the marinade before adding the chicken so you can baste the chicken in it when it’s on the grill.
Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use an indoor grill pan.
Add some green onions when you serve, then FEAST! It was yumm-o! I served it along side some coconut rice (just replace the water with coconut milk and cook it the same way and a pinch of salt) and stir fry vegetables ( I took some of the reserved marinade and added a few spoonfuls of it to the vegetables while they were cooking)
Hope you enjoy this as much as Josh and I did! 🙂
Have a great weekend and remember that Mothers Day is on Sunday, so Happy (early) Mothers Day to all you spectacular mommas out there!