We received a crock pot for our wedding and am always looking for recipes to use it that are not your standard chili, soup or stew. We are fans of Mexican, especially when it is healthy and easy to make. This recipe had ingredients that were already in our pantry, which was a great perk. The seasoning packs a lot of flavor into this dish and made the house smell amazing. We made some cilantro lime rice to serve the chicken over and topped with shredded cheese and lettuce. If you like burrito bowls this is a flavorful and healthier option.
Crock Pot Santa Fe Chicken
Servings: 8 (1 cup) servings
Calories: 190 Fat: 1.5g Fiber: 5.6g Carbs: 23g Protein: 21g
24 oz (1 ½ lbs) boneless, skinless chicken breast
14.4oz can diced tomatoes with mild green chilies
15oz can black beans
10oz bag frozen corn
¼ cup chopped fresh cilantro
14.4 oz can fat free 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
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 an hour before serving, remove the chicken and shred with two forks. Return the chicken to the slow cooker and stir in to absorb the flavors. Adjust salt and seasoning as needed.
Serve over rice with lettuce and cheese as desired. (Note this will change the nutritional information)