Slow Cooker Santa Fe Chicken +-

From: SkinnyTaste

• 24 oz (1 1/2) lbs chicken breast

• 14.4 oz can diced tomatoes with mild green chilies

• 15 oz can black beans, drained

• 8 oz 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, 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 over rice or tortillas. Top with avocado, sour cream, green onions, cheese, cilantro, and whatever else sounds good!

Honey Sesame Chicken +-

From: Your Homebased Mom

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

• Put chicken in crock pot. Season with salt and pepper.
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• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
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• Pour over chicken.
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• Cook on low for 3-4 hours or high for 2 hours.
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• Remove chicken and shred.
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• In a small bowl combine cornstarch and water.
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• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
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• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
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• Pour over chicken.
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• Serve over rice.
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• Sprinkle with sesame seeds and green onions.