Chicken Santa Fe Crockpot
Try this Chicken Santa Fe Crockpot recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 2 large garlic cloves minced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 cup sliced green onions
- 1 tsp. chili powder
- 1 tbsp. cumin
- 1 tsp. cayenne pepper
- 24 oz (1.5 lbs) organic free-range chicken breast
- 2 small cans of diced green chilies
- 1 (15oz) can organic black beans
- 8 oz frozen corn
- 1 cup organic salsa (i use the medium heat one from cost
- 1/2 jalapeno; seeded and diced
- 15 oz. no chicken broth or regular chicken broth
- 1/4 of a lime juiced
- kosher sea salt and pepper to taste
- Carbohydrate 9.26135998470119 g
- Cholesterol 0 mg
- Fat 0.396699518804547 g
- Fiber 1.09991738247275 g
- Protein 1.40376398083437 g
- Saturated Fat 0.0647633667531561 g
- Serving Size 1 1 (158g)
- Sodium 3.91015361186127 mg
- Sugar 8.16144260222845 g
- Trans Fat 0.0444297730538266 g
- Calories 40 calories
Instructions 1. Place jalapeno, green chilies, black beans, corn and garlic cloves in the bottom of crock pot. 2. Pour in broth. 3. Place chicken breasts on top and season with spices. 4. Pour 1 cup of salsa and lime juice over top of chicken and cover. 5. Cook 4-6 hours on high or 8-10 hours on low. 6. About 30 minutes before finished, transfer chicken breasts to a separate bowl and shred chicken. 7. If broth mixture in crock pot seems thin, add in ½ cup more salsa. 8. Return shredded chicken to crock pot and cover for final 30 minutes. 9. Top chicken with cilantro and green onions. 10. Save additional in a sealed container in the refrigerator for up to 5 days.
