Monday, March 14, 2011

Santa Fe Chicken (Crockpot)

A friend told me about this recipe from Iowa Girl Eats, and I finally got around to trying it a few weekends ago. The flavor is PHENOMENAL and it can be eaten as a soup or as a main dish (by draining the broth and serving over rice or in tortillas). We had it over rice (delicious) and over tortilla chips as nachos (even more delicious)!

Ingredients:
·1 can (apx. 14 oz) chicken broth
·1 can diced tomatoes with green chilies
·1 can black beans, drained and rinsed
·8 oz frozen corn
·3 green onions, sliced
·1 tsp each of cumin, dried cilantro, garlic powder, onion powder
·¾ tsp cayenne pepper
·Salt, to taste
·2 large chicken breasts, thawed

Directions:
Combine all ingredients from chicken broth to salt in crockpot. Salt chicken breasts, lay on top of mixture and cook on low for 7 hours (or high for 4 hours). Remove chicken breasts and shred. Return shredded chicken to crockpot, stir to combine, taste and adjust seasonings.

Serve over rice, tortilla chips, or in tortillas. Top with more green onions, sour cream, cheese, and fresh cilantro.

I've also shared this recipe on: Seasonal Sundays, This Week's Craving

5 comments:

Jeanine - The Baking Beauties said...

That looks fantastic! I will definitely have to give that a try, love that it is made in the slow cooker.

Kristin @ Iowa Girl Eats said...

So glad you liked the dish - it's a crowd pleaser! :D

Anonymous said...

I've been making a lot of Mexican-esque food in my slow cooker lately as it turns out very well! I might have to give this a try as it looks super tasty! :)

Jamie said...

Just added this to our menu for the week.

The photo of this one is very good. Are you using a light box?

As Good As Gluten said...

Jamie - Thanks, this is one of our new favorites! I'm not using a light box, I just lucked out and had a nice day with good natural light.