Slow Cooker Santa Fe Chicken - Lunch Version
Chicken, corn, beans, and tomatoes come together in the crock pot to create this delicious no-fuss dish. Enjoy it with tonight with your choice of corn chips or corn tortillas, or even tomorrow as an easily reheated lunch!
Ingredients
- 10 fluid ounces Chicken Broth/Stock
- 10 ounces Diced Tomatoes with Green Chiles
- 15 ½ ounces drain and rinse Black Beans, Canned
- 1 cup Corn, Frozen
- ⅓ cups dice Green Onion (Scallion)
- 1 teaspoon Cumin
- 1 teaspoon Cilantro, Dried
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¾ teaspoons Cayenne Pepper
- ⅛ teaspoons Salt
- 1 pound Chicken, Boneless Breasts
- 4 cups Corn Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In slow cooker, combine chicken broth, tomatoes, beans, corn, onions, cumin, cilantro, garlic and onion powder, cayenne pepper and salt.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In slow cooker, combine chicken broth, tomatoes, beans, corn, onions, cumin, cilantro, garlic and onion powder, cayenne pepper and salt.
- Place chicken breasts on top of mixture.
- Cover and cook on low for 7 hours.
- Remove chicken from slow cooker.
- Shred, then return to slow cooker.
- Stir to combine all ingredients.
- Serve over corn tortilla chips.
12 Comments
Join the discussionCould you also just assemble all the raw ingredients, freeze that, then thaw and cook in the slow cooker? Or would the textures not hold up in the freezer?
Yes Kathleen that would work. These directions are written as if you were cooking it that day. But yes, if you were just freezing the meal, your method would work.
What’s the weight of the cans used? Not sure if we have the same sizes here in Australia, plus I’m using home made broth.
Hi Jasmine! 10 ounces chicken broth, 10 ounces diced tomatoes w/ chiles, 15 ounces black beans.
Hope that helps!
Have you tried doubling this recipe? Do you need to increase the cook time, or should you just have it on high instead of low?
Shannon – This recipe can be easily doubled. Cook on low – but you may need to cook for an additional hour.
Thank you so much!
Any idea on how many calories this has?
Sheraya – Only our diet menu recipes contain nutritional information, however this is the calculator that we use. http://caloriecount.about.com/…
Made this yesterday for dinner! It was yummy! Thank you!I did use fresh cilantro instead of dried. I added it just before serving.My children topped it with cheese. They think this recipe tastes better than my regular easy shredded chicken tacos (taco seasoning packet, one pound of chicken breast and a jar of salsa) that I make.
So glad your family loved it! I am a huge fan of fresh cilantro whenever possible as well!
I’m back writing the recipe on a card for my file! That’s how much of a hit it is!Thinking about it… would fresh cilantro freeze well? or does it lose it’s punch?