Crockpot Santa Fe Chicken
A delightful combination of tender chicken, spices, beans, and vegetables, perfect for busy weeknights and adaptable for various occasions.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (undrained)
- 1 packet (1 oz) taco seasoning
- 1 cup chicken broth
- 1 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese (for topping)
Garnish (Optional)
- to taste chopped cilantro
- 1 lime wedges For serving
Instructions
Preparation
- Begin by gathering all the required ingredients and measuring them out for convenience.
- Layer the boneless, skinless chicken breasts at the bottom of the crockpot.
- In a separate mixing bowl, combine black beans, corn, diced tomatoes, taco seasoning, chicken broth, salsa, garlic powder, and onion powder. Stir well.
- Pour the bean mixture over the chicken breasts in the crockpot.
Cooking
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooking time is complete, carefully remove the chicken breasts and shred them.
- Return the shredded chicken back into the crockpot and stir to coat with sauce.
- Let sit for an additional 10-15 minutes with the lid on to meld flavors.
Serving
- Serve in bowls and sprinkle with shredded cheddar cheese, allowing it to melt.
- Garnish with chopped cilantro and lime wedges, if desired.
Notes
Store leftovers in an airtight container for up to four days in the fridge. For longer storage, freeze for up to three months.