Crock Pot Santa Fe Chicken: Difference between revisions
From McGough's Recipes
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[https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/ Link to recipe] | [https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/ Link to recipe] | ||
[[Category:Made]] |
Latest revision as of 06:58, 15 April 2024
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
- Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
- Season chicken breast with salt and lay on top.
- Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
- Thirty minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
- Serve over rice or tortillas and with your favorite toppings.
Instant Pot Method
- Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt.
- Season chicken breast with salt and lay on top.
- Cook high pressure 25 minutes, quick or natural release.
- Serve over rice or tortillas and with your favorite toppings.