This recipe is great for feeding several people, or it’s great to eat throughout the week for lunch and/or dinner! Believe me, you won’t be hesitant to eat this one a couple days in a row. I will usually serve it over a cup or so of spinach, add a tbsp of plain greek yogurt and maybe a little salsa on top. It’s also great all by itself!
Enjoy!!
Crock Pot Santa Fe Chicken
Servings: 8 servings • Size: 1 cup Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 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)
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.
**my crockpot cooks the chicken in about 4 hours on high. Keep an eye on it as different pots may vary 🙂
