Santa Fe Crock Pot Chicken

Crock Pot Santa Fe Chicken

With a teeny bit of planning, my slow cooker easily becomes my favorite piece of equipment in the kitchen.  There is nothing better than throwing ingredients into a pot in the morning and having a hot, fragrant dinner ready to go by day’s end.

I originally found this recipe on SkinnyTaste and though I did make a few very minor changes, the original recipe is mostly intact.

Let’s get started!  This won’t take long, trust me..

Crock Pot Santa Fe Chicken
First you’ll grab some spices.  This here is onion powder, garlic powder, cumin, and cayenne.

Crock Pot Santa Fe Chicken
In the bottom of your crock pot, throw in some frozen corn, a can of Rotel, a can of black beans, a can of chicken broth, and your spices.  Layer boneless skinless chicken breasts on top, sprinkle with salt, and cover the slow cooker with a lid.

That’s it!  Let that puppy cook on low for 10 hours or on high for 6 hours.  The last step is removing the cooked chicken, shredding it, and putting it right back in the pot and giving it a good stir.  That’s it!

Crock Pot Santa Fe Chicken
There are many different ways you could serve this dish.  I measured out a serving and ate it in a bowl with a small amount of light sour cream, light shredded cheese, and garnished with the chopped green onion.

Crock Pot Santa Fe Chicken
Matt prefers eating his on small corn tortillas (this will add about 50 calories per tortilla to the calorie count listed below)

You could also serve this over rice, or with some cooked quinoa on the side.  Lots of options for this quick and easy weeknight dinner!

Santa Fe Crock Pot Chicken
5.0 from 1 reviews
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Serves: 8
Ingredients
  • 1.5 lbs skinless, boneless chicken breast
  • 14.4 oz can diced tomatoes and green chilies (Rotel)
  • 15 oz can black beans
  • 8 oz frozen corn
  • 14 oz can chicken broth
  • 1 or 2 green onions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • salt to taste
Instructions
  1. Combine chicken broth, beans, corn, Rotel, and spices in a slow cooker.
  2. Lay chicken breasts on top and sprinkle with salt.
  3. Cook on low for 10 hours or high for 6 hours.
  4. Remove chicken from cooker, shred, then return to the pot and stir.
  5. Adjust seasonings as needed.
  6. Garnish with chopped onion, sour cream, shredded cheese, or whatever you like
Serving size: 1 cup Calories: 190 Fat: 1.5g Carbohydrates: 23.1g Protein: 21g

 

About Erin

Erin Browne and her husband Matt are the people behind the curtain here at Brownie Bites. Together, they blog about recipes they love, places they go, and things that they do. There are also cute dog pictures. Lots and lots of them. You can follow Erin on twitter @erinbrowne.
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Comments

  1. Your pictures are lovely, would love for you to share your pictures with us at foodepix.com. 

  2. Hi! I just made this for dinner the other night. It was delicious! Thank you so much for a wonderful, easy, and healthy recipe!!

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Trackbacks

  1. […] 65. Santa Fe Crock Pot Chicken The beauty of cooking Mexican themed dishes is that they typically have the right ratio of ingredients that are actually digested well by the body. Consider that this is made with chicken breast for your protein source, it contains black beans and corn for a carb, and has tomatoes and green onions for your vegetable. They also say that if you want to you can let this cook for up to 10 hours on the low setting, making it perfect to set up in the morning so you can come home to a fully cooked complete meal. […]

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