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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crock Pot Santa Fe Chicken Recipe

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This recipe for Crock Pot Santa Fe Chicken is from Bless Us O Lord , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz. (1 1/2) lbs. chicken breast
14.4 oz. can diced tomatoes with mild green chilies
15 oz. can black beans
8 oz. frozen corn
1/4 cup chopped fresh cilantro
14.4 oz. can fat free 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


1 cup extra-long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp. fresh chopped cilantro
3 tsp. olive oil
Directions:
Directions:
Combine chicken broth, beans (drained & rinsed), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour 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 your favorite toppings.
I serve over Chipotle’s Cilantro Lime Rice

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minutes.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

 

 

 

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