Crock Pot Santa Fe Chicken
This Crock Pot Santa Fe Chicken is a hassle-free delight! Tender chicken, zesty flavors, and endless serving options make this a must-try!
Servings: 4 servings
Ingredients
For the Chicken:
- 24 oz chicken breast (boneless, skinless)
- 14.4 oz diced tomatoes with mild green chilies
- 15 oz black beans (rinsed and drained)
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz chicken broth
- 3 scallions (chopped)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (adjust to taste)
- Salt (to taste)
Instructions
Instructions
- Start by placing the 24 oz chicken breasts at the bottom of your slow cooker. You can leave them whole, as they will shred easily once cooked.
- Pour the 14.4 oz can of diced tomatoes with green chilies over the chicken. Then, add the 15 oz can of black beans (rinsed and drained) and the 8 oz frozen corn.
- Sprinkle the chopped scallions, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, and cayenne pepper (to taste) over the mixture. Don’t forget to season with salt to enhance the flavors.
- Add the 14.4 oz can of chicken broth to the slow cooker. This will keep the chicken moist and create a flavorful sauce.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This slow cooking process allows the flavors to meld beautifully.
- Once cooked, use two forks to shred the chicken right in the slow cooker. Give everything a good stir to combine.
- Stir in the 1/4 cup chopped fresh cilantro just before serving for a burst of freshness.
Equipment
- Crock Pot
- Measuring cups and spoons
- Cutting board and knife
- Can opener
- Mixing spoon
- Serving bowls
Notes
- For best results, always use thawed chicken for even cooking.
- Feel free to customize by adding extra veggies like bell peppers or zucchini.
- Store leftovers in an airtight container for up to 4 days.