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  • Writer's pictureLuanne

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.

Ingredients List:

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)

  1. Combine all ingredients in the crockpot.

  2. Season chicken breast with salt and lay atop the beans mixture.

  3. Cook on LOW for 9 hours or HIGH for 6 hours.

  4. Shred chicken with two forks.

  5. Stir into the bean mixture.

  6. Cook for another 30 minutes.

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