One of my goals for 2026 is to sort through all the recipes I have laying around tucked into folders and notebooks as well as my gigantic Pinterest/food blog collection that hasn't been touched in years. I've been having quite a good time with it. I enjoy cooking but it can become a chore pretty easily and this has made it a lot more fun for me as I feel like I'm working on a project. Around here we've taken to calling it Recipe Thunderdome as all recipes have to be auditioned before earning their place in the final recipe binder.
*For context I'm a reasonably capable home cook but one who is often trying to multitask and who is pretty much completely self-taught. *
Cookbooks aren't exempt from the Thunderdome and here's this week's candidate from The Skinnytaste Cookbook by Gina Homolka
Slow-Cooker Santa Fe Chicken
1 (14.4 oz) can Swanson 99% fat free chicken broth
1 (15 oz) can low sodium black beans, rinsed and drained
2 c frozen corn kernels
1 (14.5 oz) can diced tomatoes with mild green chilies (ie Rotel)
1/4 c chopped fresh cilantro
3 scallions, chopped
1 t garlic powder
1 t onion powder
1 1/4 t ground cumin
1 t cayenne pepper
1/4 t kosher salt
1 1/2 lb chicken breasts
In a slow cooker, combine the broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne. Season the chicken with salt and lay it on top. Cover and cook on low for 10 hours or high for 6 hours.
Thirty minutes before serving, remove the chicken, shred it with two forks and return it to the slow cooker.
Changes: I left out the cilantro because I hate cilantro with a fiery passion and the corn because somehow, I completely forgot to pick it up at the grocery store and didn't realize it until I was in the middle of putting this together.
Thoughts on Recipe Difficulty: Super easy. I pretty much just dumped everything in the slow cooker and walked away for 6 hours.
Cook Time: Prep time is maybe 10 minutes plus another 5 to shred the chicken
Served With: Cornbread
Results: This was good, flavorful and super easy. I definitely won't forget the corn next time as I think the texture and the touch of sweetness would really make it better. This made enough for 2 of us to have a dinner and then enough leftovers for at least another meal without ending up with a vat of soup.
Verdict: Survived!
I'm glad you posted this one! I had forgotten about it and I made it in 2020. That's going on the list again for next week's shopping.
ReplyDeleteHere is a link to mine if interested:
https://tinaculbertson.blogspot.com/2020/08/santa-fe-chicken-from-skinnytaste.html
Sounds yummy! And I love crockpot meals, especially in the summertime when it's too hot to cook. ;D
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ReplyDeleteSounds good. My daughter has issues with cilantro. I can take it or leave it so we would leave it. I wonder about adding black beans. I would think cornbread or rice would be a good accompaniment.
Anne - Books of My Heart
I used to make this recipe pretty regularly and am not sure how it fell out of the regular rotation. Thanks for the reminder, think I'll add it to next week's meal plan.
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