Crock Pot Santa Fe Chicken
2 lbs boneless skinless chicken breasts
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1/4 cup chopped cilantro
2 cups chicken broth
3 green onions, sliced
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
salt to taste
garnish:
cilantro
green onions
cheese
sour cream
avocado
Combine all ingredients except chicken in a crock pot. Season chicken with salt and place on top. Cover and cook on low heat for 6-8 hours. A half hour before serving, remove chicken and shred. Return to crock pot. Season with salt, if needed. Serve over rice and top with desired toppings.
Serves 6
Recipe adapted from Skinny Taste
2 comments:
that looks yummy!! I'm going to have to try this one too, thanks!
This has become a frequent meal at our house because it is easy (I love crock pot meals) and we generally have all the ingredients on hand. Only change I make is I use a can of diced tomatoes and a can of diced green chiles instead of the combined can and it turns out fine. Also, it makes a lot for our little family so I freeze half of it for another day. Works great!
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