Juicy pulled chicken coated in warm spices with hearty black beans and sweet corn will fill you up without weighing you down.
Healthy Slow Cooker Sante Fe Chicken
Yield: 6 servings Prep: — Cook: 6 hours (low)/4 hours (high)
- 1 can diced tomatoes, some liquid drained
- 1 can green chilis
- 1 cup black beans (canned)
- 1 cup corn (frozen or canned)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cayenne
- 4 chicken breasts
- optional garnish– cheddar cheese, sour cream/yogurt, green onion, cilantro
Place all the vegetables (except garnish) in the slow cooker along with the spices. Stir to combine. Place the chicken in with everything else. Cover and let it all cook together (on high for about 4 hours or 6 hours on low).
Remove the cooked chicken from the slow cooker and shred it with two forks. Add it back in the slow cooker and toss to combine.
Serve on rice, quinoa, wraps, or lettuce cups. Top with garnishes and serve.
New year, new you? Yeah yeah yeah… Either way, this recipe is tasty on top of being one you don’t need to feel guilty about. The base chicken mixture is super healthy and hearty. I choose the lightest option and served this in lettuce cups, but you can do wraps, quinoa, rice… whatever! Top with green onion and cilantro to make it fresh and bright.
Another beautiful thing about this is that there is zero prep, but if you have some time to chop and you want to add more fresh veg– do it! Red onion, bell pepper… I support it all.
Tips for Cooking: Depending on how you plan on eating this, I recommend draining some of the tomato juice from the can. With full tomato juices I find the mixture a little too wet for wraps. If you’re serving this over rice or quinoa than leave all the juices in.