Crock Pot Chicken Santa Fe

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal. Serve over rice or in a bowl with nachos on the side, and don't forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Category: Main Dish

Cuisine: Tex-Mex

☆☆☆

1 review

Ready in 45 minutes

by kendra_s_yang

Ingredients

24 oz chicken breast boneless, skinless

14.4 oz canned diced tomatoes with mild green chiles

15 oz black beans

8 oz frozen corn

1/4 cup fresh cilantro chopped

14.4 oz fat free chicken broth

3 scallions chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon cayenne pepper to taste

salt to taste

Directions

Directions: 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 and your favorite toppings.

Reviews

☆☆☆☆

I like this with 2 extra cans of tomatoes

kendra_s_yang

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