Good Eats!

Crock Pot Santa Fe Chicken

This time of year I tend to make more crock pot meals than usual.  It’s so wonderful to come home and dinner is already done – especially now that it’s dark by the time I get home from work.  This would be great over rice, but since we just had rice the night before I had planned to serve this on flour tortillas.  Unfortunately, when we were ready to eat it was still very soupy.  So instead of having soggy tacos I actually drained it a little bit.  Even if it was served over rice I think it was a little runnier than I would prefer and I had drained my tomatoes and beans beforehand.  Next time I will use less of the chicken broth and maybe try canned corn instead of frozen.


  • 1 1/2 lb chicken
  • 1 (14.4 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans
  • 8 oz frozen corn
  • 1 (14.4 oz) can chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • salt & pepper


Combine the chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin,cayenne pepper in the crock pot.  Season the chicken with salt/pepper and lay on top.  Cook on low for 10 hours or high for six hours.  Half an hour before serving, shred the chicken and return to crock pot.

Source:  Chef in Training


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