Crockpot Santa Fe Chicken
A comforting dish featuring tender chicken cooked with tomatoes, corn, black beans, and spices, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 3 pieces chicken breasts Opt for breasts that are plump and moist
- 2 cans (10 oz each) tomatoes with green chiles Adds moisture and a mild kick
- 1 can corn Drained, provides sweetness and a slightly crisp texture
- 1 can (15 oz) black beans Rinsed and drained, offers protein and creaminess
- 2 teaspoons minced garlic Enhances the flavor profile
- 2 tablespoons taco seasoning Adds warmth and complexity
- ¼ cup cilantro Chopped, contributes freshness and brightness
- ½ teaspoon black pepper Provides a gentle heat
- 1 teaspoon salt Enhances overall flavor
- 1 cup chicken broth Adds moisture and richness
Instructions
Preparation
- Place the three chicken breasts at the bottom of your crockpot.
- Pour in the two cans of tomatoes with green chiles, ensuring to cover the chicken.
- Add the drained corn and rinsed black beans on top of the tomatoes.
- Stir in the minced garlic and taco seasoning.
- Sprinkle in the black pepper and salt.
- Pour chicken broth over the entire mixture.
- Cover the crockpot and set it to cook for 6 to 8 hours on low or 3 to 4 hours on high.
- Once cooked, shred the chicken within the mixture.
- Serve over rice or in tortillas.
Notes
Ensure the chicken breasts are not frozen for even cooking. Adjust taco seasoning to taste. Refrigerate for up to four days or freeze for three months. Reheat gently.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 8gSugar: 4g
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