Slow Cooked Santa Fe Chicken

Recipe from chef-in-training and skinnytaste.

This could be titled the easiest slow cooker recipe in the world. Its basic ingredients are chicken, black beans, tomatoes with chilies, and corn. Did I mention it’s also cheap?

I made this one before, straight up, and got rave reviews from our company and my husband. But this time around, I decided to make it the way Dad would.

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Note the additional ingredients — mostly spices.

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Drain the cans and put all ingredients except chicken in the crock pot or slow cooker. I didn’t drain the cans and found that there was just too much liquid. You could also omit the chicken broth and add enough water to cover the chicken instead.

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Add chicken. Cook on high for 6 hours or low for 8-10. The longer it cooks, the more tender the chicken will become.

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I opted not to shred the chicken and instead serve it whole.

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No need to serve with additional veggies. This is a one-dish meal!

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Serve with wine, if so desired.

This was for our six-month anniversary, so we served our favorite wines (Easley’s Orchestra Red and Easley’s Pink Catamba) in our wedding goblets, but it works just as well as a casual dish to feed a crowd.

My recipe:

  • 1 ½ lb. chicken (3-4 chicken breasts)
  • 1 can diced tomatoes with mild green chilies, drained
  • 1 can black beans, drained
  • 8 oz. frozen corn
  • 1 (14.4 oz) can chicken broth
  • 1 tsp. EACH garlic powder, Penzeys Northwoods Seasoning or other chicken/fish blend, and Penzeys Arizona Dreaming (substitute cayenne pepper or other spicy blend)
  • Salt and pepper to taste

Combine all ingredients except chicken in crock pot. Lay chicken on top. Cook on low for 10 hours or high for 6.

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One thought on “Slow Cooked Santa Fe Chicken

  1. ynysdyn August 8, 2012 at 1:25 am Reply

    Hmm… I seem to recall actually eating this at your place during a particularly successful double-date 😉 I can personally attest that this recipe is excellent for quickly satisfying a needy stomach.

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