Friday, August 21, 2020

Santa Fe Chicken from SkinnyTaste

Slow Cooker Santa Fe Chicken from SkinnyTaste is a meal I had been wanting to try for quite awhile. Definitely a keeper. I was inspired to try this slow cooker recipe to evaluate if it’s an easy camping meal. 

It is! Instead of hauling the slow cooker along I think I’ll be preparing this the night before we leave for a longer trip. That way it’s dinner one night and can be easily packed in Tupperware. 

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We don’t take a car so it’s important to have everything we need. That’s not been a problem for the shorter 4 day trips we’ve taken but in September we hope to be gone 8 or 9 days.  That’s about the limit our elderly dog can take. I am not going into a grocery store for restocking, not these days.

Here is a snap of the veggie ingredients in the slow cooker. To make this vegetarian you’d obviously need to leave the chicken out but I think you could let the slow cooker do it’s magic of melding the flavors. After that I think you could use the extra form tofu or Tempeh to mix in.


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This is very soupy so you can enjoy it as a soup or put rice in your bowl and ladle the mixture over that.  It would also make a good enchilada stuffing!

 Slow Cooker Santa Fe Chicken
{from SkinnyTaste} My modifications are noted

INGREDIENTS

  • 24 oz 1 1/2 lbs chicken breast (we used boneless thighs)
  • (For vegetarian option use tofu or Tempeh)
  • 14.4 oz can diced tomatoes with mild green chilies (Rotel tomatoes)
  • 15 oz can black beansrinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth (or vegetable broth)
  • 3 scallionschopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepperto taste
  • salt to taste

INSTRUCTIONS

  • Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  • Season chicken breast with salt and lay on top.
  • Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
  • Thirty minutes before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  • Serve over rice or tortillas and with your favorite toppings.

NOTE:  I started out cooking this on high but ended up turning it to low later.  It doesn't need 8 hours to cook.  Our version came out well cooking on high for 3 hours then switching to low for another 3 hours.  You can tell when the chicken is done.



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18 comments:

  1. Traveling for over a week in your camper -- what a great thought. Packing food for the whole trip sounds very neat. You will be so free, but also can stay away from the crowds. Have a great trip.

    be well... mae at maefood.blogspot.com

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    1. Thank you, Mae. This upcoing trip will be a shorter one - if the hurricanes don't get us canceled that is. But it's nice to get away and see other places, watch the wildlife.

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  2. I miss going camping and I'd love to have camper one to travel in. That looks really good!

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    1. Vicki, our local dealership is selling quite a few campers these days as it's a safer way to ytravel. Also, first responders and doctors are buying them to stay in to keep their families safe,

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  3. Enjoy your camping trip! Your recipe looks wonderful.

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  4. We like this recipe, too, but I haven't made it in a while. Think I'll add it to this week's meal plan!

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    1. JoAnn, it's certainly going on our meal planning list. Ihope yu are havng good weather in NY and CT, Florida is quite rainy now.

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  5. Yum! I may have to try this with tofu or jackfruit--it looks amazing! Thanks for sharing it with Souper Sundays this week. ;-) Enjoy your camping trip!

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    Replies
    1. Deb, I think it would work well with extra firm tofu. The flavors would combine well. Thanks about the camping but excessive rain AND a sick doggie caused us to cancel :-(

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    2. Ooh. Sorry about the sick puppy. Hope all is well!

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    3. Debra, Thank you. We almost lost her and we have been on the edge. I think she is on the mend now. Whew!

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  6. Sounds good! I wonder if I could IP it. Sounds like a great recipe for this fall on the boat! (I also wonder if I cut back on the broth if it would take care of some of the "soupiness"?)

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    Replies
    1. Debra, I bet you could IP this and yes, I would agree you could cut back on broth and it would still be great. We plan to make a batch and take it camping.

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  7. I've made this recipe in the past and need to add it to my weekly rotation again. It's so good!

    We have an RV and do a lot of camping, but I rarely spend much time cooking other than grilling something on our Weber. About a month before our trips, I start prepping meals and freeze them flat so they fit snuggly in our RV freezer (which, thankfully, is quite large. I like the ease of defrosting a meal and being able to spend the day biking, hiking or sightseeing and not worrying about what to fix for dinner. Now, if I could only do this sort of thing at home so I don't have to stop and figure out what to fix every day! :)

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    Replies
    1. Les, that's a great idea. In Motorhome Magazine they suggest what you do, freezing food and storing more in the freezer. We plan a longer trip soon and I don't want to take the car. Love the idea of freeing up time to do more hiking and sightseeing.

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