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Slow Cooker Santa Fe Chicken

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Makes: 8 servings adjust
Super quick and easy to put together! Serve over rice or as filling for enchiladas or tacos.



  • 34 cup Chicken Stock
  • 1 can Black Beans, 15 oz, drained
  • 1 cup Frozen Corn
  • 1 jar Salsa, 16 ounces (can use mild, medium or hot)
  • 14 cup Fresh Cilantro, chopped
  • 3 Scallions, chopped
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Cumin
  • 1 pinch Cayenne Pepper, or to taste (optional)

Step 1

Combine chicken stock, beans, corn, salsa, cilantro, scallions, garlic powder, onion powder, cumin and cayenne pepper in the crock pot.


  • 1 12 pounds Boneless Skinless Chicken Breast
  • Salt, to taste

Step 2

Place chicken breasts into crockpot on top of mixture. Season lightly with salt.

Step 3

Cook on low for 5-6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir to combine with sauce. Allow chicken to sit in sauce for 15-20 minutes to absorb the flavors. Adjust salt and seasoning to taste. Serve over rice or tortillas with your favorite toppings.
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