Crock Pot Recipe

Here is the recipe I tried out last night, if anyone is interested. I originally found it on Pinterest through another blogger ( Now, I don’t know if I have some sort of super crock pot, but most recipes I try out in it usually take about half the time they are supposed to. So for me, the recipe took about 3 1/2 hours, but I was able to use the “keep warm” function to not let it overcook until dinner time. I served it over brown rice and it was really good!

Crock Pot Santa Fe Chicken

  • 24 oz (1 1/2) lbs chicken breast
  • 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 (to taste)
  • salt to taste

Combine tomatoes, beans, corn, cilantro, chicken broth, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
 salt and seasoning.
Serve over rice.

Leave a comment


  1. Janet

     /  March 1, 2012

    That looks good…and good for you, too.
    I will try it soon. I love crock pot recipes.

    • I believe it is a “good for you” recipe. On the skinnytaste site, the blogger gave a weight watchers points scale. It was real good 🙂 I hope it turns out great for you!

  2. looks great! yummmm i might try this!

  3. tjalexander

     /  March 2, 2012

    Looks good!


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