Crock Pot Santa Fe Chicken

I get very jealous hearing people rave about a recipe I haven’t tried. Or eaten. Or even heard of. So when friends started going on and on about Skinnytaste’s Santa Fe Chicken, it immediately went on my to-do list. And then I got distracted for a few weeks. After making it, I’m angry I got distracted – that’s a few weeks I didn’t get to eat this amazing crock pot meal!!

The helpful husband insisted on making fried flour tortillas to go with this, and I must say they put the dish over the top. Simply heavenly … and did I mention this dish is extraordinarily healthy? I’ll repeat – heavenly!

Crock Pot Santa Fe Chicken

Courtesy of skinnytaste.com

Serves 8

24 oz (1½) lbs chicken breasts

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz 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 breasts 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. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

For a printable version of this recipe, please click here.