Days like today I’m grateful for my crock pot.
My daughter wasn’t feeling well and just wanted to cuddle all day and my son had a late doctors appointment. I knew there was no way I was going to be able to cook dinner.
Crock Pot dinners are great. Throw ingredients in early in the morning and sit down to a great dinner in the evening.
I found this recipe for Santa Fe Chicken in the crock pot on Pinterest and it was terrible! The recipe called for too much liquid, way too long cooking time and it was bland. So I took the basic idea and made it something yummy that anyone would love to sit down to.
So here is MY Santa Fe Chicken
Ingredients: 4-6 Boneless Skinless Chicken Breast (1- 1 1/2 lbs)
1 jar of Salsa- use whatever brand, whatever heat you like (15.5 oz)
1 (15 oz) can black beans rinsed
8-10 oz frozen corn
1/2 cup or 1 cup of Chicken broth
- I like to use crock pot liners- they are amazing. No clean up!! When you are done you throw it in the trash and your crock pot is clean. Now I have found that when you use a liner more liquid is retained in the crock pot. So if you use a liner you only want to add 1/2 cup of chicken broth. If you are not using a liner add 1 cup.
1 tsp. garlic powder
1 tablespoon onion powder
1 tsp. cumin
1 1/2 tsp. cayenne pepper
3 scallions chopped (optional)
1/4 cup fresh cilantro chopped (optional)
salt and pepper
Combine chicken broth, beans, corn, salsa, garlic powder, onion powder, cumin and cayenne pepper in the crock pot.
Season chicken breast with salt and pepper and lay on top.
Cook on low for 6-7 hours or on high for 3-4 hours.
About an hour before serving, remove chicken and shred if it hasn’t fallen apart already. Return chicken to the pot and stir in.
Also add in the cilantro and scallions if you have them.
Serve over rice or with tortillas and your favorite taco fixings.