New recipe of the week: Slow Cooker Santa Fe Chicken

Week two of my recipe a week and we went with a Mexican meal, especially since Lincoln loves “Spicy.” Since Tuesdays are Taekwondo nights and Rob starting his new job, I had no idea if there would be time to make dinner tonight. Break out the fancy Crockpot and dinner will be done promptly at 6:30 when we get home. Sweet! And since I have a serious addiction to Pinterest, here’s my Crockpot Yummies Board. There I’ve pinned a plethora of yummies that I will be or have already tried. I wanted to try something we could use as a taco filler, on top of a salad, or as a main dish with a starchy side.

Tonight I made this with tortillas for the kids, along with refried beans (because they just *have* to have them when it’s Mexican food), salad, cheese, and some baked Tostitos chips.

Crock Pot Chicken Santa Fe

Crock Pot Santa Fe Chicken

Adapted from
Servings: 8 (just over 1 cup)
Approx 4 Weight Watchers Points per serving

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies, drained
  • 15 oz can black beans, rinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro, or 1 T of dried Cilantro
  • 14.4 oz can fat free chicken broth
  • 2 tsp garlic powder, divided
  • 2 tsp onion powder, divided
  • 2.5 tsp cumin, divided
  • 1/8 tsp cayenne pepper (to taste)
  • salt to taste

Combine 1 tsp of each of garlic, onion and cumin, and some salt into a small bowl, stirring to mix well. Rub all over the chicken breast, set aside. Combine chicken broth, beans, corn, tomatoes, cilantro, remaining garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Lay the chicken on top.

Cook on low for 10 hours or on high for 6 hours. 30 minutes before serving, time to shred the chicken. If there is too much liquid remaining, strain, reserving some of the broth so it doesn’t dry out, then shred the chicken. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.  Serve over rice, tortillas, quinoa,  and your favorite toppings. Or chill it a bit and serve over lettuce as a fantastic salad. Try garnishing with a bit of lime and squeeze the juice on top and it’s a great taste without the calories in dressing.


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