Crock Pot Santa Fe Chicken

I have been a lazy blogger this month. Maybe it is the time change or the weather change. My creative juices have been more like a stagnant puddle. On an exciting note; my presentation at the gym went great! I even managed to bring on a new client ūüôā I am so excited! I love helping people find joy through healthy living!

I plan to cook a bunch this week, so I will share an awesome recipe I tried from my favorite site ( This is a great choice for a busy week because it calls for the use of the beloved crock pot! I don’t think I have shared my affinity for slow cooking. It is like having someone (or something) cook for you! Enjoy!

Crock Pot Santa Fe Chicken
Servings:¬†8 servings¬†‚Äʬ†Size:¬†1 cup¬†‚Äʬ†Old Points:¬†3 pts¬†‚Äʬ†Points+:¬†4 pts
Calories:¬†190 ‚Äʬ†Fat:¬†1.5 g ‚Äʬ†Fiber:¬†5.6 g ‚Äʬ†Carbs:¬†23.1 g ‚Äʬ†Protein:¬†21 g


  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.


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