Iced Coffee & Crock Pot Santa Fe Chicken

 

I am attempting a new recipe for tonight’s dinner.
My friend Mandy, who made this last week, said it was super yummy.
It’s also very healthy.  Major bonus.
It’s also easy.
My very favorite part. 
Especially when I am on day 5 of 7 that I am husbandless.
It’s been an interesting few days without Steve around. 
He helps me out so much around here so I have had to pick up the slack in the dishes, laundry, dog walking, night time prayers, teeth brushing and other Daddy departments.

I have so much respect for Moms that have traveling husbands.  I could never do it.
Although, I do feel very accomplished knowing that I am running this household,  that is filled with eight kids daily, all by myself.   The iced coffee drink I developed has really come in handy I might add.
Here is that recipe in case you were thirsty today.

Marta’s Iced Coffee:
1/2 cup strong coffee that has been refrigerated for several hours
1/2 - 1 cup of Vanilla Almond Milk
A splash of sugar free vanilla syrup
Big Handful of Ice

Combine all in a shaker and shake like crazy.
Chug.

And here is what’s for dinner tonight…

Crock Pot Santa Fe Chicken


Ingredients

1.5 lb chicken (I used three small breasts)
14.4 oz can of diced tomatoes
15 oz can of black beans
8 oz bag of frozen corn
1/4 cup chopped fresh cilantro (or 2 tsp of dried)
14.4 oz can chicken broth
1 tsp garlic powder
1 tsp onion powder
salt to taste

Combine all ingredients, except chicken, in crock pot.
Season chicken with salt and lay on top of well mixed ingredients.

Cook on low for 10 hours or high for 6 hours.

30 minutes before serving, remove chicken and shred.
Return chicken and stir in.

That’s it!  So easy.

You can also sprinkle cheese on top if you’d like.
Serve plain or over rice.

*1 cup= 190 calories, 1.5 g fat, 5.6 g fiber and 21 g protein.

Enjoy!