crock pot santa fe chicken

ROCK POT SANTA FE CHICKEN

Source: Skinny Taste

Ingredients:

1 1/2 pounds chicken breasts

14.4 oz can diced tomatoes with green chilis

15 oz can black beans, rinsed and drained

8 oz frozen corn

1/4 cup chopped cilantro

14.4 oz can chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (or to taste)

Salt to taste

Cheddar cheese (optional)

Directions:

1- Combine all ingredients (except cheese) in the crock pot. Cook on low for 10 hours.

2- Half hour before serving remove the chicken, shred, and return to the crock pot.

3- Serve with rice or in soft tortillas. Top with cheese, if desired.

Pork Carintas

My twist on Carnitas - very similar to Elly's

1 1/2 pound pork roast

6 cloves peeled garlic

Dry rub - cumin, chili powder, salt, pepper, red pepper flakes, dried cilantro, dried onion flakes, paprika

1/2 cup chicken broth

1/2 cup fresh salsa (I prefer it with lots of cilantro!)

To

start I poked some deep holes in the roast and shoved the garlic cloves

in the holes. Then I rubbed generously with the dry rub. Then I set it

in the crock pot and poured the chicken broth around the edges and the

salsa on top. I let this refrigerate over night and turned the crock

pot on low before work. 8 1/2 hours I shredded the pork with a fork and

turned it on high with the lid off to let some of the liquid thicken

up. That's about it! The pork literally fell apart. I can't wait to

have this again!