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Crock Pot Santa Fe Chicken
4.66
from
184
votes
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.
Prep Time:
5
minutes
mins
Cook Time:
8
hours
hrs
Total Time:
8
hours
hrs
5
minutes
mins
Yield:
8
servings
Course:
Dinner
Cuisine:
American
Ingredients
24
oz
chicken breast
((1-1/2 lbs) )
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
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
Instructions
Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
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.
Instant Pot Method:
Cook high pressure 25 minutes, quick or natural release.
Video
Nutrition
Serving:
3
/4 cup
,
Calories:
183
kcal
,
Carbohydrates:
17
g
,
Protein:
24
g
,
Fat:
3
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
62.5
mg
,
Sodium:
557.5
mg
,
Fiber:
3.5
g
,
Sugar:
3.5
g
- WW Points:
0