Recipe // Crock Pot Santa Fe Chicken


Here is the scrumptious chili recipe that was shown in last week’s homemade pretzel buns post! Separately, they are delicious. Together, they are mind blowing and perfect for warming up on a chilly winters day.

Crock Pot Santa Fe Chicken (via):

24 ounces of chicken breasts
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste

In a slow cooker, combine chicken broth, diced tomatoes, black beans, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt. Salt chicken breasts and place on top. Cook on low for 10 hours. Remove chicken breasts, shred, and place back in the crock pot. Serve alone, with tortilla chips, or over rice. (**I accidentally forgot the cilantro and used plain diced tomatoes instead of the ones combined with green chilies and it still turned out delicious**)


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