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Monday, December 5, 2016

Slow Cooker Santa Fe Chicken, Warm and Cozy with a Kick

Sometimes, I can be pretty obsessed with my slow cooker. I love making big batches of delicious meals and then freezing half to enjoy later. It helps me save time and my family gets to enjoy a large variety of tasty dinners!

I originally saw this recipe while I was watching How Jen Does It on YouTube. She has some really amazing slow cooker recipes and this one really stuck out for me.
I've changed a couple of things in her recipe based on my family's preferences and simplifying it to make it an even quicker dinner time option.

A little tip when cooking in your slow cooker, spray it with nonstick spray first so that things don't stick. Nothings worse than saving the time cooking only to find yourself spending considerable time scrubbing over the sink after.

I suggest serving this chicken over rice and topping it with sour cream and perhaps a little shredded cheese. You can use brown or white rice, whichever you prefer.

Santa Fe Chicken Recipe (Step-by-step video)

2 Boneless, Skinless Chicken Breasts
10 oz. Broth (Chicken, Turkey, or Vegetable)
1 can Black Beans
1 can Diced Tomatoes
1 1/2 cups or 1 can Corn
2 Tbsp Cilantro
1 1/2 Tbsp Minced Garlic
2 tsp Onion Powder
2 tsp Cumin
1 tsp Salt
1 1/2 Tbsp Cayenne Pepper (optional)

1. Spray cooker with nonstick spray. Add chicken.
2. Add the broth followed by the rest of the ingredients.
3. Stir very gently.
4. Cook on high for 6 hours or low for 10 hours.
5. About 30 minutes before it's done, use 2 forks to shred the chicken. (If you're serving this with rice, now is a great time to cool it as well.)
6. Serve with sour cream and/it cheese and enjoy!

I hope that you enjoy this recipe as much as we do. If you decide to make this dish, please post a picture on Twitter using #Alacuisinellc. Have you ever made this recipe before? Do you have a similar recipe?

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