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Skinny Crock Pot Santa Fe Chicken

5 from 9 votes
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Servings: 8 (1 cup) servings
Ingredients Method

Ingredients
  

  • 1 lb. about 2 boneless skinless chicken breasts, trimmed of fat
  • 1 14.5 oz. can diced tomatoes with mild green chilies*, drained
  • 1 15 oz. can black beans, drained and rinsed
  • 1 1/2 cups 12 oz. low-sodium chicken broth
  • 1 cup 8 oz. frozen corn
  • 1 large green bell pepper chopped into 1/2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon each: chili powder, garlic powder, onion powder, ground cumin, cayenne pepper (or to taste)
  • 1/4 cup chopped fresh cilantro
  • 6 scallions chopped
Ideas for serving (optional):
  • Cooked brown or white rice, tortillas, lettuce leaves (make a wrap!)
  • Additional scallions and/or cilantro
  • Shredded reduced-fat cheddar cheese
  • Crumbled queso or cotija
  • Chopped red onion
  • Crushed tortilla chips adds a salty crunch!
  • Light sour cream or fat-free plain yogurt

Method
 

  1. Combine all ingredients except cilantro and scallions in your slow cooker. Nestle chicken into mixture and cook on low for 8-10 hours or high for 4-6 hours.
  2. Half an hour before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir. Adjust salt and seasoning to taste. Stir in cilantro and garnish with scallions.
  3. Serve over rice, tortillas, or large lettuce leaves to make a lettuce wrap. Add your favorite toppings.
  4. Enjoy!