Slow Cooker Chicken Santa Fe

This is a quick, easy recipe that can be prepared the night before, put in the refrigerator and then dropped in the slow cooker the next morning.  What is better than not having to cook anything besides noodles or rice when you get home from work?  Serves 4 - nutrition does not include noodles or rice.

  1 Tbl Italian Olive Oil                                               15 Ounce Black Beans

  2 Tbl Leek, Minced                                                  1 Cup Corn              

  2 Tbl Garlic, Minced                                                 1/8 Tsp Cayenne Pepper

  1 Tsp cumin                                                             1/4 Tsp Salt, To Taste  

  1/2 Cup White Wine                                                 1/4 Tsp Pepper, To Taste

  12 Ounce Chicken Breast                                                        

  15 Ounce Diced Tomatoes With Spicy Red Peppers                                     

Heat the oil in a pan over medium-high heat.  Add the leeks and saute until tender.  

Add the garlic and saute until fragrant.  Transfer to the crock pot

Add the chicken and cook until browned on both sides, about 3-4 minutes per side and set aside.

Add the wine to the pan, deglaze it and transfer to the crock pot.   

Add the diced tomatoes, black beans, corn, cayenne, salt and pepper to the crock pot, stir.   

Add the chicken and cook on low heat for 8 hours.

Remove the chicken, shred it and return to pot.

Per Serving: 355 Cal (15% from Fat, 36% from Protein, 49% from Carb); 30 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 41 g Carb; 12 g Fiber; 4 g Sugar; 57 mg Calcium; 4 mg Iron; 439 mg Sodium