The original recipe for this makes a thicker chicken mixture and they recommend serving it over rice. I wasn’t a huge fan of it that way, so I add in some pureed tomatoes and make it into a soup. We top ours with shredded cheddar cheese, sour cream, and a bit of fresh cilantro. Super easy to make and absolutely delicious. It freezes really well and is great as leftovers too.
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
1 cup tomato puree
15 oz can black beans
1 bag frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free 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
Combine chicken broth, beans, corn, tomatoes, tomato puree, cilantro, scallions, 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 to taste. Serve with shredded cheddar cheese and low fat sour cream or greek yogurt.
Based on Skinny Taste Crock Pot Santa Fe Chicken.