Crock Pot Santa Fe Chicken
Shredded chicken breast slow cooked with black beans, corn, tomatoes with green chilies, scallions, cilantro and spices, served over rice or in tortillas.
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Ingredients
- 1 1/2 pounds chicken breasts 24 ounces; thawed before slow cooking
- 1 can diced tomatoes with mild green chilies 14.4 ounces
- 1 can black beans 15 ounces; rinsed and drained
- 8 ounces corn frozen
- 1/4 cup fresh cilantro chopped
- 1 can chicken broth 14.4 ounces
- 3 scallions chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper to taste
- salt to taste
Instructions
- Add the chicken broth, drained black beans, corn, tomatoes with green chilies, cilantro, scallions, garlic powder, onion powder, cumin, cayenne and salt to the slow cooker. Stir to combine.
- Season the thawed chicken breasts with salt and lay them on top of the mixture. Cover the slow cooker.
- Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Before removing the chicken for shredding, check its thickest part with a food thermometer. Poultry must reach 165°F.
- Thirty minutes before serving, once the chicken has reached 165°F, remove and shred it. Return it to the slow cooker, stir it into the bean mixture and adjust the salt and seasonings to taste.
- Serve over rice or in tortillas with your favorite toppings.
Notes
Thaw the chicken before slow cooking. The cook time is for the low setting; high takes 4 to 6 hours. Rice, tortillas and toppings are not included in the nutrition.
Nutrition
Serving: 1servingCalories: 181kcalCarbohydrates: 16gProtein: 23gFat: 2.9gSodium: 423mgFiber: 4gSugar: 3g
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