Crockpot Chicken Santa Fe
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 14.4 oz can fat free chicken broth
  • 15 oz can black beans
  • 8 oz frozen corn
  • 14.4 oz can diced tomatoes with mild green chilies
  • ¼ cup chopped fresh cilantro
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • Salt to taste
  • 24 oz (1½) lbs chicken breast
Instructions
  1. Place chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker. Place chicken breast on top and cover.Cook on low for 10 hours or on high for 6 hours.
  2. Thirty minutes prior to serving, remove chicken and shred into bite size pieces (the same way you would shred pulled pork). Return chicken to slow cooker and stir until chicken is combined with the rest of the mixture. Add salt and pepper to taste and serve with corn tortillas (pictured) or rice.
Recipe by In Good Taste at http://ingoodtaste.kitchen/never-enough-time-recipe-crockpot-chicken-santa-fe/