Crockpot Santa Fe Chicken
This set-it-and-forget-it recipe was so easy to throw together and wander off to do other things. Serve it over rice, or tortillas and garnish with your favorite tex-mex toppings.
1 (15oz) can Black Beans (drained and rinsed)
1 (14.5oz) can Chicken Broth
1 (14.5oz) can Diced Tomatoes w/ Green Chilis
1 (14oz) can Corn
1/4 cup fresh Cilantro (chopped)
3 Scallions (chopped)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Ground Cumin
1 teaspoon Cayenne Pepper (or to taste)
Salt (to taste)
1 1/2 pounds Skinless/Boneless Chicken Breast halves (I used thighs)
Combine all ingredients in the crockpot.
Season chicken breast with salt and lay atop the beans mixture.
Cook on LOW for 9 hours or HIGH for 6 hours.
Shred chicken with two forks.
Stir into the bean mixture.
Cook for another 30 minutes.