This guest post comes to us from Featured Foodie Amanda Formaro.
While the slow cooker is truly a year-round tool, I really use it quite a bit during the winter months. I love coming home to piping hot chili, homemade soup and other delicious comfort foods. Using my slow cooker is a must for busy weeknights and a great way to avoid the fast food line.
Something else I like to do is prepare things ahead of time. When I come home from the grocery store, I package up meat in their proper portions according to the recipes I’m making in the coming weeks, or simply based off of the portion sizes needed for my family.
This southwest inspired dish is not only perfect for the slow cooker it’s also an ideal candidate for making ahead and freezing for another day. I used my Oliso vacuum sealer to package the chicken for this meal. Vacuum sealing keeps air out and resists freezer burn.
You can whisk together all of the ingredients below, minus the chicken, and store it in the freezer as well if you like, or assemble it the night before. Simply thaw the chicken, mix all remaining ingredients and cook as directed. A hearty, warm meal perfect for dinner!
Slow Cooker Santa Fe Chicken
Adapted from SkinnyTaste
- 1 lb boneless skinless chicken breasts
- 14.4 oz can Fire Roasted Diced Tomatoes
- 4 oz can mild green chilies
- 15 oz can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/4 cup chopped fresh cilantro
- 2 cups chicken broth
- 1/2 cup chopped onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- Salt, to taste for seasoning chicken
- Cooked rice for serving
1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock of the slow cooker.
2. Season chicken breast with salt and tuck it down into the liquid in the crock.
3. Cook on low for 7-8 hours or on high for 4-5 hours.
4. About 20 minutes before serving, remove the chicken and shred it by pulling it apart with a fork. Return chicken to slow cooker and stir to combine.
5. Serve over rice and garnish with sour cream and/or chopped green onions if desired.
Do you cook Southwestern food? What’s your favorite Southwestern dish?