Santa Fe Pulled Chicken – WLS Recipes

Another great Mexican style chicken meal! Unless you’re allergic to chicken, you can never have too many of these :)

This meal can be made in the slow cooker or the oven. I actually made mine in the microwave using my Pampered Chef Deep Covered Baker. Any of the above will work great.

I used an extra pinch of cayenne to give it a kick. This, of course, is optional.

Santa Fe Pulled Chicken - WLS Recipes

Course: Main Dish

Cuisine: Mexican, Slow Cooker

Servings: 4 servings

Calories: 202kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless, skinless chicken breasts
• ▢ 1 (14.4 oz) can diced tomatoes with green chilies
• ▢ 7 oz (half a can) black beans, rinsed
• ▢ 4 oz chicken broth
• ▢ 1 tbsp cumin
• ▢ 1 tsp cayenne
• ▢ 2 cloves garlic
• ▢ 3 green onions, chopped
• ▢ 1/4 cup chopped fresh cilantro
• ▢ plain Greek yogurt for topping, optional

Instructions

• ▢
  Place all ingredients except cilantro and green onions in the bottom of a slow cooker.
• ▢
  Cook on low 7 hours. Can also use a dutch oven; bake at 350 for 25 minutes.
• ▢
  Once chicken is cooked and internal temp reads 165F, shred the meat using two forks. Sprinkle with green onions and cilantro and serve. Optional: add a dollop of plain Greek yogurt for sour cream alternative.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 202kcal | Carbohydrates: 15g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 241mg | Potassium: 692mg | Fiber: 5g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg