Crock Pot Santa Fe Chicken
(from Iowa Girl Eats)
Ingredients:
1 can chicken broth
1 can diced tomatoes with green chilies
1 can black beans, drained and rinsed
8 oz frozen corn
3 green onions, sliced
1 teaspoon cumin
1 teaspoon dried cilantro (I used fresh)
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon cayenne pepper (more or less to taste)
Salt, to taste
2 large chicken breasts, thawed
Directions:
1) Combine all ingredients from chicken broth to salt in crock pot. Salt chicken breasts, lay on top of mixture and cook on low for seven hours.
2) Remove chicken breasts and shred with two forks (alternatively, throw them in your KitchenAid mixer with the paddle attachment and watch MAGIC happen before your eyes! I mean it! It works!). Return shredded chicken to crock pot, stir to combine, taste and adjust seasonings.
3) Serve over cooked rice, or in tortillas. Top with more green onions, sour cream, cheese and fresh cilantro.