Crockpot Santa Fe Chicken


Crockpots can be great help, especially when you either done have a lot of time to make dinner (you want dinner ready when you get home) or just in general of wanting dinner to be ready without a lot of effort. Although I do have some concerns with crockpots that a lot of the time it seems that the recipe calls for a time that is shorter than the time we are gone. If something needs to be in there for 6 hours, it’s hard to turn it on in the morning and come home after 8 or 9 hours. But anyway, crockpots are still good.

This recipe came from one of the groups that I am a part of on Facebook. And while it does say it can go for 10 hours (perfect for while at work) I ended up making this on a Saturday. And by the time I decided to do it and had put it together it was a lit,e later than I would have liked which meant that it wasn’t going to be able to go the full 10 hours unless we pushed back dinner. But, in the end it worked out fine. It was in the crockpot for 8 hours before I pulled the chicken out and shredded it. It was then back in the crockpot for up to an hour. Honestly, I can’t remember exactly when we ate dinner.

The chicken was cooked, came apart easily and everything had (in my opinion) plenty of time to warm up and get happy together. The only changes made from the recipe outline below is that I used a 15 ounce can of corn in place of the frozen corn and I skipped the cilantro and cayenne pepper.

I ate it with flour tortillas with some sour cream and taco cheese. It was great. It would work well with any taco/burrito style fixings or over some rice.

24 oz. (1 1/2 lbs.) chicken breast
14.4 oz. (about 2 cups) chicken broth (I measured it from a larger container)
15 oz. can black beans
8 oz. frozen corn
1/4 cup chopped fresh cilantro
14.4 oz. can diced tomatoes with mild green chiles
3 scallions chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
Salt to taste (I sprinkled some over the chicken after it was in)

Combine all ingredients except the chicken in the crockpot. Stir to combine. Lay the chicken breast on top. Season with salt.

Cook on low for 10 hours. About 30 minutes before serving, remove the chicken and shred. Return chicken to the crockpot and stir to combine. Let cook another 30 minutes or so. Adjust seasoning as needed to taste (I didn’t change it).

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