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Santa Fe Crock Pot Chicken


  • Author: Adapted from Gina Homolka - SkinnyTaste
  • Yield: 8 1x

Ingredients

Scale
  • 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

Nutrition

  • Serving Size: 1 cup
  • Calories: 190
  • Fat: 1.5g
  • Carbohydrates: 23.1g
  • Protein: 21g
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