Crock Pot Santa Fe Chicken

Name: Crock Pot Santa Fe Chicken
Total time: 485 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 24 oz chicken breast ((1-1/2 lbs) ); 14.4 oz can diced tomatoes with mild green chilies; 15 oz can black beans (rinsed and drained); 8 oz frozen corn; 1/4 cup chopped fresh cilantro; 14.4 oz can 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

Slow cooker 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.

⏱️ 485 min 🔪 Prep: 5 min 🔥 Cook: 480 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

8 servings

24 oz chicken breast ((1-1/2 lbs) )
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans (rinsed and drained)
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can 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

Steps

Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
Season chicken breast with salt and lay on top.
Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
Thirty minutes 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 with your favorite toppings.
Cook high pressure 25 minutes, quick or natural release.