{Crock Pot Santa Fe Chicken}

I loved this meal because it is super low in fat and it’s really good by itself or to serve as burritos. We served ours over rice the first night and then made burritos with it the second night, so we got two meals out of it 🙂

5-6 chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1/4 tsp cayenne pepper (to taste)

salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt 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 in. Adjust salt and seasoning. Serve over rice

*Adapted from Gina’s Skinny Recipes

2 thoughts on “{Crock Pot Santa Fe Chicken}

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