Crock-Pot Santa Fe Chicken

I am going to keep this short and simple today.

It’s been a doozy the past few days. Way busier than normal with a few ‘surprise’ *situations* thrown in the mix that have certainly taken some major time and attention.

But there have been some fun projects and opportunities that have been taking up my time recently too, and I can’t wait to share all of those with you.

(Here are a few hints (cuz I love teasing y’all!): a giveaway, added blog features to totally help you and me both navigate the site better, and a few other neat-o things!)

To keep not only this blog post short and simple today, I have and easy “dump and go” crock-pot recipe for ya. Plus it uses pantry staples!

So no matter what curve balls life throws at you (good or bad) and no matter how crazy it all gets, with recipes like these, there are no more excuses not to eat a fantabulous homemade dinner!

PS: Even with life kr-A-zy right now, I didn’t forget about the Hodgson Mill giveaway! Click here to see if you are the winner!

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Crock-Pot Santa Fe Chicken

Printable Version

Prep Time: 10 minutes Cook Time: 7-8 hours Serves: 4

1 1/2 pounds boneless skinless chicken breast

1 (14.4 ounce) can diced tomatoes with mild green chilies

1 (15 ounce) can black beans, drained and rinsed

1 ½ cups frozen corn

2 cups fat free chicken broth

3 garlic cloves, minced

1/2 small onion, chopped

1/2 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon each salt and black pepper, or to taste

Toppings (as desired):

Rice

Tortillas

Sour cream

Cheese

Fresh cilantro

Green onions

Combine all ingredients in crock-pot. Cook on low for 7-8 hours or on high for 5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve as desired; over rice or with tortillas, topped with desired toppings such as sour cream, cheese, green onions, fresh cilantro.

Adapted from Food on the Table