Crock Pot Santa Fe Chicken Recipe

Jump To Recipe
Wilma
Wilma February 1, 2021
Advertisement
CONTINUE READING BELOW

How To Make Crock Pot Santa Fe Chicken

Santa Fe chicken is a Mexican-spiced chicken dish with corn and black beans. This slow-cooked version allows the flavors to really seep into the meat.

Preparation: 5 minutes
Cooking: 8 hours
Total: 8 hours 5 minutes
Serves:

Ingredients

  • 24ozchicken breast,(1½ lbs)
  • 14½ozdiced tomatoes with mild green chilies,(1 can)
  • 15ozblack beans,(1 can), rinsed and drained
  • 8ozfrozen corn
  • ¼cupfresh cilantro,chopped
  • 14½ozfat free chicken broth,(1 can)
  • 3scallions,chopped
  • 1tspgarlic powder
  • 1tsponion powder
  • 1tspcumin
  • 1tspcayenne pepper,to taste
  • salt to taste

Instructions

  1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.

  2. Season chicken breast with salt and lay on top.

  3. Cook on Low for 8 – 10 hours or on High for 4 to 6 hours.

  4. 30 minutes before serving, remove chicken and shred.

  5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.

  6. Serve over rice or tortillas and with your favorite toppings.

  7. Cook on high pressure for 25 minutes, then quick or natural release.

Nutrition

  • Calories: 385.13kcal
  • Fat: 9.70g
  • Saturated Fat: 2.69g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 3.75g
  • Polyunsaturated Fat: 2.29g
  • Carbohydrates: 43.81g
  • Fiber: 10.14g
  • Sugar: 4.15g
  • Protein: 32.05g
  • Cholesterol: 55.97mg
  • Sodium: 643.28mg
  • Calcium: 103.27mg
  • Potassium: 1222.91mg
  • Iron: 4.14mg
  • Vitamin A: 43.38µg
  • Vitamin C: 9.85mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Crockpot Recipes

Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to