Time for a Recipe Swap!
The theme for this swap is blogger's choice and I was assigned Alison's blog Sparks from the Kitchen
. Alison has tons of delicious recipes (I made her quiche for the special occasion swap) and it was hard to decide! She had some yummy sounding crockpot recipes and as a fellow crockpot lover I decided to make Crockpot Santa Fe Chicken
. In her post she used the chicken for tacos/burritos and I decided I wanted to make a burrito bowl using the chicken, rice and black bean/pinto bean blend. The recipe is really easy and the chicken was delicious. We topped ours with sliced black olives, cheddar cheese and sour cream. I love finding new and delicious crockpot recipes! I kept close to the original recipe with the exception of using cilantro lime diced tomatoes over the tomatoes with green chilies. I think the green chilies would have been delicious, but when I saw the cilantro lime at the store I couldn't resist.
Thank you Alison for a delicious recipe and thank you to Sarah
for hosting our wonderful swap!
11/2 lbs boneless and skinless chicken breast
14.4 oz can diced tomatoes with cilantro and lime (you could also use tomatoes with green chilies)
4 oz can green chilies
10 oz frozen corn
1/4 cup chopped fresh cilantro
2 cups chicken stock
3 scallions, chopped
11/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
salt and pepper, to taste
Place chicken in crockpot. In a medium bowl, mix all other ingredients together. Pour over chicken. Cook on low for 8-10 hours. 30 min-1 hour before serving shred the chicken and allow it to continue cooking on low. Serve as a taco filling or over rice and beans.