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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crock Pot Santa Fe Chicken Recipe

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This recipe for Crock Pot Santa Fe Chicken is from Twin Oaks Senior Living Cookbook 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lbs. chicken breasts (2 large)
1 (14 oz.) can diced tomatoes with green chiles
1 (15 oz.) can black beans, drained and rinsed
8 oz. frozen corn
1/4 c. fresh cilantro, chopped (optional)
1-3/4 cups low-sodium chicken broth
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. McCormick Mojito Lime Seasoning (or chili powder)
Salt to taste
Directions:
Directions:
Combine chicken broth, beans, corn, tomatoes (with their juice), cilantro, scallions, garlic powder, onion powder, cumin and Mojito Lime Seasoning or chili power in the crock pot. Season chicken breasts with salt and pepper and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Adjust salt and seasonings to taste. Serve over rice or tortillas and your favorite toppings.
Personal Notes:
Personal Notes:
There will seem like there is quite a bit of liquid in this recipe. After shredding the chicken and returning it to the Crock Pot, the liquid is absorbed into the chicken making it tender and juicy.

 

 

 

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