Santa Fe Crock Pot Chicken
Santa Fe Crock Pot Chicken is the perfect all in one meal! An easy crock pot meal that is perfect served as is, over rice, in tortillas or as a meal of nachos.
You can even double up the broth and you have a great soup. This crockpot Santa Fe Chicken recipe has been lightened up from other popular recipes that contain cream cheese and other less healthy ingredients to create a more figure friendly dinner.
Not only is a it light meal but it couldn’t be easier- just toss everything in a pot in the morning and come home to a hot, filling, and tasty meal ready to serve.
Ingredients:
2 cups low sodium chicken broth
15 oz. can black beans
15 oz. corn-canned or frozen
14.4 oz. can Rotel ( diced tomatoes with green chilies)
3 large boneless, skinless chicken breasts (approx. 1.5 lbs)
1 tsp. Garlic powder
1 tsp. onion powder
1 tsp. Ground cumin
1 tsp. chili powder
Directions:
Drain black beans, and corn. Rinse well to reduce sodium.
Lay chicken in bottom of crockpot, cover with chicken broth.
Pour in beans, corn, Rotel, and seasonings.
Cover and cook on low heat for 6-7 hours or high for 4-5 hours.
Shred chicken using two forks to pull apart pieces, stir well.
Top with fat free Greek yogurt and diced scallions.
Serve and enjoy!
Crockpot Santa Fe Chicken
Ingredients
- 2 cups low sodium chicken broth
- 15 oz. can black beans
- 15 oz. corn-canned or frozen
- 14.4 oz. can Rotel, diced tomatoes with green chilies
- 3 large boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 tsp. Garlic powder
- 1 tsp. onion powder
- 1 tsp. Ground cumin
- 1 tsp. chili powder
Instructions
- Directions:
- Drain black beans, and corn. Rinse well to reduce sodium.
- Lay chicken in bottom of crockpot, cover with chicken broth.
- Pour in beans, corn, Rotel, and seasonings.
- Cover and cook on low heat for 6-7 hours or high for 4-5 hours.
- Shred chicken using two forks to pull apart pieces, stir well.
- Top with fat free Greek yogurt and diced scallions.
