Colorado is known for its spring snow storms and one will be hitting the Denver Metro area this weekend. Our local school district just cancelled all sports activities which includes my son’s track meet. We are flexible around here; staying in, catching up on some reading, and turning on the fire place sounds perfectly fine to me. I would recommend taking it easy on the cooking as well, so let’s start your slow cooker in the morning with this recipe for crock pot Santa Fe chicken. It is super easy to prepare, since the hardest work will be to get all your ingredients into the slow cooker. Black beans, corn, tomatoes, and chicken get flavor enhanced with the tasty traditional south western spices cumin, cayenne pepper and cilantro. I like to serve this crock pot Santa Fe chicken with some brown rice, but nachos are a great side as well. Make sure not to forget the toppings. Avocados, sour cream, some cheese, scallions, cilantro or chopped red onions are the favorite at my house. Stay warm and enjoy!
|Crock Pot Santa Fe Chicken|| || |
- 4 organic chicken breasts
- 1 can, 14.4 oz organic tomatoes, diced
- 1 can, 15.0 oz. organic lack beans, rinsed
- 1 cup organic corn, frozen
- 1½ cups (360 ml) chicken broth, (Kirsten uses organic better than bouillon chicken base)
- ¼ cup fresh cilantro, chopped (optional)
- ½ red onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (or more to you liking)
- Season chicken with pepper and salt. Set aside.
- Place all the other ingredients into your crock pot. Stir well to combine.
- Lay the chicken into the mixture.
- Cook for 10 hours on slow or 4-6 hours on high.
- Shred chicken before serving.
- Serve over rice and top with avocados, sour cream, some cheese, scallions, cilantro or chopped red onions.
Adapted from skinnytaste.com