Crock Pot Freezer Meal Santa Fe Chicken

Crock Pot Freezer Meal Santa Fe Chicken

2 large boneless, skinless chicken breasts
1 (14.4 oz) can diced tomatoes with mild green chilies -rotel
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz) can reduced sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne (or to taste)
salt and pepper

Combine chicken broth, black beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Crock Pot.  Lay the chicken breasts on top.

Cook on low for 8-10 hours or high 4-6 hours.  A half hour before serving, remove chicken and shred.  Return chicken to the Crock Pot and stir.  Add salt and pepper to your taste.  Serve over brown rice or in tortillas with red onions, cheese, sour cream, comment below your favorite topping combination!


Any leftovers can be frozen that night.

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When the Thanksgiving leftovers run out or you want something different, here ya go!

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