Ingredients for Santa Fe Chicken
- 1 (15-ounce) can black beans (drained and rinsed)
- Frozen Corn Kernels
- Chunky Salsa
- Boneless Skinless Chicken Breasts
- Cheddar Cheese
- Monterey Jack Cheese
- 1/4 cup chopped fresh cilantro (optional)
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How to Make Santa Fe Chicken
- Place 1.5 lbs boneless, skinless chicken breasts in the bottom of your crockpot.
- Top the chicken with 1 (15-ounce) can black beans (drained and rinsed), 1 cup frozen corn, and 1 (16-ounce) jar salsa (your favorite kind!).
- Cover the crockpot and cook on low for 5-6 hours or on high for 2 1/2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
- Carefully remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot, mixing it with the beans, corn, and salsa.
- Top with 1 cup shredded cheddar cheese and cover the crockpot until the cheese is melted and bubbly, about 5 minutes.
- Serve the Santa Fe chicken immediately with warm tortillas. Garnish with 1/4 cup chopped fresh cilantro and extra salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
31g
Carbs
12g