Crock Pot Santa Fe Chicken

Happy Monday!! It is day one of our free 5 day crock pot group on Facebook!! We are starting off the week with Santa Fe Chicken from

Tonight we had this over a little bit of brown rice with some cheddar cheese, plain greek yogurt (a substitute for sour cream) and scallions on top! 

I am also thinking it would be a great filling for a quesadilla or burrito for my husband tomorrow!! 

24oz (1.5lb) chicken breasts
14.4oz can diced tomatoes with mild green chilies
15oz can black beans, rinsed and drained
8oz frozen corn
1/4c chopped fresh cilantro
14.4oz can fat free chicken broth
3 scallions, chopped
1tsp garlic powder
1tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)


Combine chicken broth, beans (drained), 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 to taste. Serve over rice or tortillas and your favorite toppings.