i made this a few months back (and have made it several times since) and completely forgot to share it with y’all! a good friend reminded me of it yesterday and it just may be going in the crockpot this week.
now, if you know me, you know that in my past i have not been an avid crockpot user. just never really got into it. but in october, i dusted the thing off (seriously, it had been used twice since we got married in 2003, i think) and i am IN. the cold weather just made it sound so lovely… a warm meal cooking all day and making my house smell like i RULE???!! yes please.
crockpot santa fe chicken
1.5 lbs chicken breasts (about 3)
1 (14.4 oz) can rotel diced tomatoes with green chiles
1 (15 oz) can black beans
1 cup (8 oz) frozen corn
1/4 cup fresh chopped cilantro
1 (14.4 oz) can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (if you’re making this for kiddos too, omit this)
salt & pepper
combine the chicken broth, beans, corn, rotel, cilantro, scallions, garlic powder, onion powder, cumin, cayenne (if using) and salt & pepper (to taste – i used 3-4 grinds on my s&p mill) in the crockpot. season chicken breasts with salt and lay on top. cook on low for 10 hours or on high for 6 hours.
half an hour before serving, remove the chicken and shred with 2 forks. return chicken to crockpot and stir in.
serve in tortillas or over rice (idea: make white rice and chop up some more cilantro and mix together). top with cheese, sour cream and/or salsa.