Crock Pot Sante Fe Chicken

Yield: 8-10 servings 

Time: 10 min prep + 6 hrs cooking

Ingredients

1.5 lbs chicken breasts
15 oz can black beans, rinsed and drained
8 oz package frozen corn
15 oz can tomatoes and green chilies
2 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
Salt

Directions 

Place beans, corn, tomatoes and chilies, chicken broth, and seasonings in a large crock pot. Place chicken breasts on top. 

Cook for 10 hours on low or 6 hours on high. Shred cooked chicken and mix with the rest of the ingredients before serving. 

Serve over rice with toppings of your choice!

Recipe from Skinnytaste 

Hoppin' John

Yield: 8-10 servings 

Time: 8 hr (preparing beans) + 1 hr cooking

Ingredients

1 lb dry black eyed peas
3 slices uncured bacon
1 onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 cups chicken broth or stock
1 bay leaf
1 tsp  dried thyme
Salt, pepper, and cayenne pepper to taste

Directions 

Prepare dried black eyed peas according to package directions. 

In a large stock pot, cook bacon. Remove when cooked and roughly chop. 

Add a small bit of olive oil to the stock pot and sautee onion, celery, bell pepper, and garlic. 

Add chicken broth and prepared black eyed peas to the pot along with bay leaf, thyme, salt, pepper, and cayenne (optional). 

Bring to a boil, then reduce heat and let simmer for 40 minutes. 

Serve over rice. 

Recipe from Emeril Lagasse