RECIPE WEDNESDAY: Crock Pot Recipe: Santa Fe Chicken

This is literally a ‘set it and forget it’ type recipe. Just throw everything in and let it do work. Love. This.  Smells Sooo good too. 

SANTE FE CHICKEN

Recipe type: Crock-pot

Prep time:  10 mins

Total time:  10 mins

Serves: 6-8

 

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Ingredients:

• 24 oz (1.5 lbs) organic, free-range chicken breast
• 2 small cans of diced green chilies
• 1 (15oz) can organic black beans
• 8 oz frozen corn
• 1 cup organic salsa (I use the medium heat one from Costco)
• ¼ cup sliced green onions
• 2 large garlic cloves; minced
• ½ jalapeno; seeded and diced
• 15 oz. no chicken broth or regular chicken broth
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. cayenne pepper
• ¼ of a lime; juiced
• Kosher sea salt and pepper to taste

Instructions

1. Place jalapeno, green chilies, black beans, corn and garlic cloves in the bottom of crock pot.
2. Pour in broth.
3. Place chicken breasts on top and season with spices.
4. Pour 1 cup of salsa and lime juice over top of chicken and cover.
5. Cook 4-6 hours on high or 8-10 hours on low.
6. About 30 minutes before finished, transfer chicken breasts to a separate bowl and shred chicken.
7. If broth mixture in crock pot seems thin, add in ½ cup more salsa.
8. Return shredded chicken to crock pot and cover for final 30 minutes.
9. Top chicken with cilantro and green onions.
10. Save additional in a sealed container in the refrigerator for up to 5 days.