Crock Pot Santa Fe Chicken |
Cuisine: South Western
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
- 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)
- salt
- pepper
- 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.
Double the recipe and freeze half for another time!
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/03/10/crock-pot-santa-fe-chicken/
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