Recipe Swap: Crockpot Santa Fe Chicken

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.

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