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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crock-Pot Sante Fe Chicken Recipe

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This recipe for Crock-Pot Sante Fe Chicken is from THYME TO COOK, 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:  
1 1/2 lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
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
15 oz can black beans, rinsed and drained
8 oz frozen corn

Optional toppings: sour cream, cheese, sliced avocado, onions, jalapenos, more chopped cilantro, black olives.
Directions:
Directions:
Combine chicken broth, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crockpot.
Season chicken breast with salt and lay on top.
Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
1 hour before serving, remove chicken and shred or chop and add drained beans and corn
Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
Serve over rice and with your favorite toppings.

Instant Pot:
Cook high pressure 25 minutes, quick or natural release.
Personal Notes:
Personal Notes:
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

 

 

 

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