SLOW COOKER SANTE FE CHICKEN

November 26, 2018

For years I possessed a kitchen appliance that I thought I liked because I thought it was saving me a lot of time. The device I speak of is the rice cooker. But I wasn’t that happy with the rice. It never got super fluffy. Unrelated I received an instant pot which boasts rice capabilities, but I didn’t love it for rice either (it’s great for other things.)

So after years I went back to the retro stovetop method and my rice was SUPER soft. I think I’m done using an appliance! And stovetop rice doesn’t require much oversight so the cooker wasn’t offering much in that way.

For this sante fe style dinner, do the crock, make your stovetop rice, and dinner is done.

Slow Cooker Sante Fe Chicken
Serves four

4 boneless, skinless chicken breasts
2 cups vegetable broth
1 and 1/2 cups white rice
1 cup salsa
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoon oregano
1 teaspoon red pepper flake
1/4 teaspoon salt
15 ounces black beans
15 ounces corn
6 green onions, sliced
1 cup cilantro
2 cups grated cheddar
Tortilla chips

Place chicken breasts into base of slow cooker. Pour on vegetable broth. Cook on low for 7-8 hours or high for 5-6 hours.

Prepare rice according to package instructions.

Remove chicken and shred. Stir together chicken, salsa, garlic powder, paprika, oregano, red pepper flake, and salt.

Layer chicken, black beans, corn, green onion, cilantro, and cheddar over rice.

SLOW COOKER SANTE FE CHICKEN
 
Author:
Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 cups vegetable broth
  • 1 and ½ cups white rice
  • 1 cup salsa
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoon oregano
  • 1 teaspoon red pepper flake
  • ¼ teaspoon salt
  • 15 ounces black beans
  • 15 ounces corn
  • 6 green onions, sliced
  • 1 cup cilantro
  • 2 cups grated cheddar
  • Tortilla chips
Instructions
  1. Place chicken breasts into base of slow cooker. Pour on vegetable broth. Cook on low for 7-8 hours or high for 5-6 hours.
  2. Prepare rice according to package instructions.
  3. Remove chicken and shred. Stir together chicken, salsa, garlic powder, paprika, oregano, red pepper flake, and salt.
  4. Layer chicken, black beans, corn, green onion, cilantro, and cheddar over rice.

 

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Comments

  • That dish looks very attractive.I will do it for my dinner

  • That dish looks very attractive.I will do it for my dinner!

  • Teena M

    I’ve recently discovered your blog and am thoroughly enjoying it. As for your recommendation regarding a rice cooker… I give a big amen! much of Mr childhood was spent on Guam, where I learned to love rice. After I was married my grandmother gave me her Panasonic rice cooker. I’ve used it for 36 years and cannot imagine hassling with stove top rice!

    • Rachel Schultz

      Wow! 36 years! I may need a new one soon.

  • Erin

    Have you ever used chicken thighs for crock pot meals?

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