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Crock Pot Santa Fe Chicken

This Crock Pot meal has moved up to our #1 favorite dinner lately.  It is seriously so unbelievably good.  It’s a toss up for me whether I like it more in a tortilla like a burrito or just over brown rice.

One time I didn’t have any green onion, so I substituted it with red onion and it was just as good.  Probably about 1/4 cup red onion if you decide to try it.  Be sure to spoon out some of the liquid over rice – really really flavorful.  Use a slotted spoon if you are serving in tortillas or they will get mushy and fall apart!

It freezes wonderfully too.  If it’s just my family eating it, we always have a TON leftover.  Just dump the leftovers plus any juice into a freezer container and into the freezer.  The night before you know you’ll eat it again, stick it in the fridge to defrost.  To reheat, just place in a saucepan until simmering!

Serves 8

Crock Pot Santa Fe Chicken

2 large boneless, skinless chicken breasts 1 (14.4 oz) can diced tomatoes with mild green chilies 1 (15 oz) can black beans, drained and rinsed 1 cup frozen corn 1/4 cup chopped fresh cilantro 1 (14.4 oz) can reduced sodium chicken broth 3 scallions, chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1 teaspoon cayenne (or to taste) salt and pepper

Combine chicken broth, black beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Crock Pot.  Lay the chicken breasts on top.

Cook on low for 8-10 hours or high 4-6 hours.  A half hour before serving, remove chicken and shred.  Return chicken to the Crock Pot and stir.  Adjust salt to taste.  Serve over brown rice or in tortillas with extra cilantro, green onions, cheese, sour cream, and/or any of your favorite toppings!

(Source:  from Skinnytaste)


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