Sunday, January 14, 2018

Crock Pot Santa Fe Chicken

1 1/2 pound chicken breasts
14 ounces can diced tomatoes with green chiles
15 ounces black beans, drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro, chopped, optional
1 3/4 cup low-sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon McCormick Mojito Lime Seasoning (or chili powder)
salt, to taste

   1. Combine chicken broth, beans, corn, tomatoes (with their juice), cilantro, scallions, garlic powder, onion powder, cumin and Mojito Lime Seasoning or chili power in the crock pot.  Season chicken breasts with salt and pepper and lay on top.
   2. Cook on low for 10 hours or on high for 6 hours.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir.  Adjust salt and seasonings to taste.  Serve over rice or tortillas and your favorite toppings.

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