Crock Pot Santa Fe Chicken

	Prep	Cook	Total
Instapot	10 Min	25 Min	35 Min
Slow Cooker	10 Min	8-10 Hours	8-10 Hours

Ingredients

• 24 oz chicken breast, (1-1/2 lbs)
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans, rinsed and drained
• 8 oz frozen corn
• ¼ cup chopped fresh cilantro
• 14.4 oz can 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

Instructions

Slow Cooker Method

1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
2. Season chicken breast with salt and lay on top.
3. Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
4. Thirty minutes before serving, remove chicken and shred.
5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
6. Serve over rice or tortillas and with your favorite toppings.

Instant Pot Method

1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt.
2. Season chicken breast with salt and lay on top.
3. Cook high pressure 25 minutes, quick or natural release.
4. Serve over rice or tortillas and with your favorite toppings.

Link to recipe