What's for Dinner?

  Monday evenings are pretty busy for us.  So I'm a big fan of slow-cooker meals.  It's nice to come home after a evening of running around and already have dinner made.  Eric and I are big fans of Paleo although I must admit we aren't super strict about. I try to find meals that are close to Paleo guidelines, but we don't stress if they aren't spot on. 

  I found this recipe on Punchfork, its a weight watchers recipe from skinnytaste.com.  Being carb conscious, I altered it slightly.  I added Green Peppers because I only had plain diced tomatoes and I only used 4oz of corn.  Of course I'm going to cut out the rice completely and top it off with some diced avocado!  

Crock Pot Santa Fe Chicken 
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 

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen 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 chicken broth, beans, 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 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice