Crock Pot Santa Fe Chicken Soup

The original recipe for this makes a thicker chicken mixture and they recommend serving it over rice. I wasn’t a huge fan of it that way, so I add in some pureed tomatoes and make it into a soup. We top ours with shredded cheddar cheese, sour cream, and a bit of fresh cilantro. Super easy to make and absolutely delicious. It freezes really well and is great as leftovers too.


24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
1 cup tomato puree
15 oz can black beans
1 bag 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, tomato puree, 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 to taste. Serve with shredded cheddar cheese and low fat sour cream or greek yogurt.

Based on Skinny Taste Crock Pot Santa Fe Chicken.

Baked Artichoke Chicken

Please forgive this absolutely horrible picture.  I couldn’t find my 50mm lens and the lighting in my kitchen is beyond awful and to be completely honest, I was hungry and this smelled incredible, so I really wanted to eat it and not go looking for the other camera lens.  I promise though, we will make it again, and I’ll update this with a picture that makes it look as yummy as it tastes!  Because seriously, it was incredible.  So good!

You may notice, we made a few changes to the original recipe.  It called for 1 pound white button mushrooms, but I’m not a fan of mushrooms so we used potatoes instead.  We also used dijon mustard instead of brown mustard and white wine instead of red.  We’re big garlic lovers, so we tossed in a few whole garlic cloves and probably doubled amount of minced garlic.  Such rebels!



3 1/2-4 pound chicken legs and thighs
1 cup artichoke hearts (halved)
1 medium onion (cut into chunks – to match the artichokes)
1 pound small potatoes
2 tablespoons dijon mustard
1 clove garlic (minced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
salt and pepper (to taste)


Place chicken, skin side up, in a baking pan.  Distribute onion, artichoke and mushrooms over the top.  Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken.

Bake at 350º for 1 1/2 hours, basting every 1/2 hour.

From The Chew.

Chicken with Leeks and Sun-Dried Tomatoes in White Wine Sauce

I need to work on my food picture taking skills. This does not look all that appetizing, but it was SO good. I’ve never tried leeks before so I was a bit hesitant (I’m a horribly picky eater), but this was just amazing. Adam loved it too. We had it with zucchini roasted with balsamic vinegar – YUM!


1 or 2 leeks (3/4 cup) white part and light green only
16 oz (6) skinless chicken breast cutlets, sliced thin
2 tsp butter, divided
2 tsp olive oil, divided
1/4 cup all purpose flour
1 clove garlic, minced
2 oz ready-to-eat sun dried tomatoes (not in oil), sliced
1/4 cup white wine
1/2 cup fat free low sodium chicken broth
salt and fresh pepper to taste
2 tbsp chopped fresh parsley


Cut off green tops of leek and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Slice leeks into 1/4-inch slices. Set aside.

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour shaking off excess.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 3 – 4 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper. Sauté stirring occasionally until golden, about 5 minutes.

Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan. Cook 2 more minutes or until the liquid reduces almost by half. Top the chicken with the sun dried tomato/leeks mixture and serve.

From Skinny Taste.

Honey Chicken

We both really liked this. It was a little sweet but not too sweet for Adam. I had mine in a bowl with brown rice, steamed broccoli and the sauce from the chicken was SO good on it. We’ve made it in the past with roasted broccoli and it was even better — definitely sticking with roasting next time!


1.5+ lbs chicken
½ t salt
¼ t pepper
½ c honey
¼ c soy sauce
2 T ketchup
1 t olive oil
¼ c onion – chopped
1 clove garlic – minced


Season chicken with salt and pepper and place in crock pot.

Combine honey, soy sauce, ketchup, oil, onion, and garlic. Pour over chicken.

Cook on low for 3 hours.

Cut chicken into bite size pieces. Return to pot to coat with sauce.

Serve over brown rice.

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