Wednesday, August 9, 2017

Cooking Simplified: Crock Pot Sante Fe Chicken

Hello my lovelies! I hope you are all doing well and having a wonderful week so far!
Today I am re-sharing a slow cooker recipe for a dish that I make on a regular basis...
Crock Pot Sante Fe Chicken.

This dish consists of slow cooked shredded chicken with corn, tomatoes, and black beans served over rice or in a bowl with nachos on the side. It's topped with chopped scallions, fresh cilantro, cheddar cheese, sour cream, and you can even add a dollop of salsa for extra added flavor if you like. It is very kid-friendly (my boys love it), freezer friendly, and gluten-free. 💕
Made as is, the recipe yields 8 servings, but you can adjust it to make more or less depending on the size of your family and personal needs.

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
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

Directions:

Combine chicken broth, beans, 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 10 hours or on high for 6 hours. Half hour 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 your favorite toppings.

That's it. Easy peasy...
the result is an incredibly delicious meal that the entire family is sure to love! 😊💗😊


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