



I love crockpots: 1.) Just throw in your ingredients, turn it on and forget it. 2.) Come home after a crazy day to find a hot, delicious meal waiting for you. 3.) Relax and don’t worry about heating up your kitchen on hot summer days.

I have had this Santa Fe Chicken bookmarked for sometime, and have been anxious to try it. I have to tell you this is one of the best simple-to-make, fast and easy, flavorful dinners. A delicious blend of Southwest taste that only takes about 5 minutes to put together. Best of all it’s low in fat, but high in protein and great taste. Serve over rice with some cheddar cheese and my favorite- avocados.

The recipe makes quite a bit so you will probably have leftovers, to change things up, serve in a warm corn or flour tortilla on day two {Yeah – Cook Once/Eat Twice}.

Crockpot Santa Fe Chicken

Ingredients

1 – 1 1/2 pounds chicken (2-3 chicken breasts)

1 (14.4 oz) can diced tomatoes with mild or hot green chilies- your preference

1 (15 oz) can black beans, drained

1 cup frozen corn

1/4 cup fresh cilantro, chopped (optional)

1 (14.4 oz) can chicken broth

3 scallions, sliced

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. cayenne pepper

salt and pepper to taste

toppings such as cheddar cheese, sour cream, or avocado (optional)

Instructions

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 8-10 hours or on high for 5-6 hours. Every crockpot is different, just make sure your chicken is tender and shreds.

About 20 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Continue to cook another 15-20 minutes with the lid off or open to allow liquid to reduce.

Serve with rice or use a slotted spoon to drain juice and serve in tortillas with all your favorite toppings.

recipe adapted slightly from skinnytaste.com