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Crock Pot Santa Fe Chicken

4.68 from 203 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

Cook Time: 8

Total Time: 8 5

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: 183kcal, Carbohydrates: 17g, Protein: 24g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 62.5mg, Sodium: 557.5mg, Fiber: 3.5g, Sugar: 3.5g

- WW Points: 0

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