Slow Cooker Santa Fe Chicken
Slow Cooker Santa Fe Chicken recipe includes chicken breast, beans, corn, and plenty of southwestern spices for a hearty meal. Serve with rice.
Servings 8
Calories 223kcal
Equipment
Ingredients
- 1 ½ pounds chicken breast
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 15 ounces black beans rinsed and drained
- 10.5 ounces Rotel or other diced tomatoes with green chilies
- 8 ounces frozen corn
- 4 ounces chiles fire roasted
- 1 cup onions chopped
- ½ cup chicken stock
- ⅓ cup chopped fresh cilantro
Instructions
- Spray the inside of the crock with non-stick cooking spray or use a liner.
- Lay the chicken in the bottom.
- Top with the remaining ingredients.
- Cover and cook on low for 7 ½ hours.
- Shred chicken with 2 forks,, put the cover back on and cook an additional 30 minutes.
- Serve over rice with your favorite toppings: cheese, sour cream, avocado, etc.
Notes
Storage:
This Santa Fe chicken recipe is great to make in bulk and save for lunches or quick dinners throughout the week.
Store the leftovers in some Tupperware or another airtight container and refrigerate 3 to 5 days. Or, freeze for up to 3 months.
Tips:
- For extra easy clean-up, use a crockpot liner.
- Save time by using frozen, chopped onions.
- Chicken thighs or boneless pork can be substituted for the chicken breast.
Nutrition
Calories: 223kcal | Carbohydrates: 25g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 133mg | Potassium: 765mg | Fiber: 7g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg
