as i've said before, it's been my goal this winter and spring to get a lot more use out of my slow cooker. and this chicken santa fe is one of my new favorites. i've been craving mexican food like crazy the past couple months and this is an easy way to curb the cravings. usually when we have tacos, they're ground beef, simply because it seems to be a bit easier and quicker to cook than chicken - all the cutting or poaching and shredding before spicing it up is more than i want to deal with some nights. but this chicken comes out perfectly spiced and falling completely apart from the slow cook. sure, you can shred it with forks, or use a set of tongs to break it up with one hand. it falls apart that easy.
slow cooker chicken santa fe
adapted from closet cooking
15 min prep, 8 hour cook time; serves 4
1 onion, diced
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, whole
1/2 cup chicken broth
15 ounce can dived tomatoes
2 cups (15 ounce can) black beans
1 cup frozen corn
1 teaspoon ground cumin
cooked rice, green onions, and cheddar cheese for serving
- coat the bottom of a skillet with olive oil and place over medium high heat. saute the onion until slightly caramelized, about five minutes. add the garlic and saute just until fragrant, about 30 seconds, and transfer to the slow cooker.
- add the chicken to the pan and cook until brown on both sides, about four minutes per side. remove the chicken from the pan and set aside.
- add the chicken broth to the pan and deglaze it. transfer to the slow cooker.
- add the tomatoes, black beans, corn, and cumin to the slow cooker. season with salt and pepper and stir. add the chicken breasts and nestle them into the mixture. cook on low about 8 hours.
- remove the chicken, shred it, and return it to the slow cooker.
- serve over cooked rice and top with green onions and cheddar cheese.