Crock Pot Santa Fe Chicken
2 1/2 – 3 lbs Boneless Chicken Breast
1 Can Diced Tomatoes
1 Can Diced Green Chilis
1 Can Black Beans – drained & rinsed
1 Cup Frozen Corn
1 C Chicken Broth
3 – 4 Cloves Garlic – minced
1 Tbsp Onion Powder
2 tap Cumin
2 tsp Chili Powder
1 tsp Cayenne
Salt & Pepper to taste
3 – 4 Scallions – chopped
1/4 C Cilantro – chopped
Place chicken breasts in your slow cooker, top with diced tomatoes, black beans, green chilis,
corn, onion powder, cumin, chili powder, cayenne, salt, pepper, scallions cilantro & chicken broth.
Cover and cook on low 6 hours or 4 on high.
Shred chicken with 2 forks.
Garnish with shredded cheddar cheese, sour cream & scallions
Serve over rice.
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