If you’re looking for an easy dinner with tons of flavor, this is it! Simply add all of the ingredients into your crock pot and walk away. You end up with moist, easily shreddable chicken with a nice spicy flavor. It does have a lot of kick so if you don’t like things hot, go a little lighter on the cayenne.
And to save a little more time, I used an Uncle Ben’s packet of white Ready Rice. Absolutely perfect for a quick healthy weeknight meal.
Crock Pot Santa Fe Chicken and Rice
Ingredients:
- 1 & 1/2 lbs boneless, skinless chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans (drained)
- 8 oz frozen corn
- 14.4 oz can fat free chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- salt to taste
Directions:
- Combine chicken broth, beans, corn, tomatoes, 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.
- Adjust salt and seasoning. Serve over rice.
Recipe from Gina’s Skinny Recipes
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