Slow Cooker Santa Fe Chicken
Slow Cooker Santa Fe Chicken made with corn, black beans, tomatoes and seasonings has been one of the most popular recipes on Skinnytase since I started this little blog. It’s the perfect dump and go slow cooker recipe – no pre-cooking, and made with pantry staples. It’s also healthy, inexpensive and can be enjoyed so many ways. Instant Pot directions are now included!
And if you’re on Weight Watchers it’s now 0 Freestyle Smart Points (minus the toppings and rice).
You can top this with a little sour cream and reduced fat cheddar cheese and call it a meal, but I often serve this over cilantro lime rice or cauliflower rice. And don’t forget the toppings – chopped scallions, fresh cilantro, fat free yogurt or sour cream and cheddar are my favorites. Leftovers are great over baked nachos with reduced fat cheese and jalapeños or served over greens for a Santa Fe Taco Salad. It’s even great used as filling for enchiladas. Here’s the basic recipe, how you use it is completely up to you!
It’s also kid-friendly, freezer friendly and gluten-free. In it’s honor I decided to revive it from the archives and give it some love.
Freezer and Meal Prep Tips:
- To meal prep, place in microwave safe plastic or glass containers with rice, quinoa or cauliflower rice and toppings and refrigerate to reheat for the week.
- To freeze, divide and freeze in 1 cup portions in freezer safe containers for homemade freezer meals, ready anytime. To reheat, thaw overnight in the refrigerator and reheat in the microwave.
Crock Pot Santa Fe Chicken
Slow cooker shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal.
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans, rinsed and drained
- 8 oz frozen corn
- 1/4 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 (drained), 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 4 to 6 hours.
- Thirty minutes 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 with your favorite toppings.
- Cook high pressure 25 minutes, quick or natural release.
Yield: 8 servings, Serving Size: 3/4 cup
- Amount Per Serving:
- Freestyle Points: 0
- Points +: 5
- Calories: 183 calories
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 62.5mg
- Sodium: 557.5mg
- Carbohydrates: 17g
- Fiber: 3.5g
- Sugar: 3.5g
- Protein: 24g