Crock Pot Santa Fe Chicken
"Prepare a delightful slow-cooked Santa Fe chicken featuring tender shredded chicken, sweet corn, juicy tomatoes, and hearty black beans. Simply get everything ready the night before and set your slow cooker to work in the morning for a hassle-free dinner during the week."
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Ingredients
- 24 oz chicken breast
- 1/4 cup chopped fresh cilantro
- 14.4 oz can chicken broth
- 3 scallions
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- salt to taste
- 15 oz can black beans
- 8 oz frozen corn
- 14.4 oz can diced tomatoes with mild green chilies
Instructions
- 1
In your slow cooker, mix together the chicken broth, drained beans, corn, diced tomatoes, chopped cilantro, sliced scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt.
- 2
Sprinkle salt over the chicken breast and place it on top of the mixture in the slow cooker.
- 3
Set your cooker to low and let it simmer for 8 to 10 hours, or choose high heat for a cooking time of 4 to 6 hours.
- 4
About 30 minutes before you plan to serve, take the chicken out and shred it using two forks.
- 5
Place the shredded chicken back into the slow cooker and mix everything together. Taste and adjust the salt and seasoning as needed.
- 6
Serve the dish over rice or in tortillas, and feel free to add your favorite toppings.
- 7
For a quick method, cook under high pressure for 25 minutes, followed by either a quick or natural release.