Slow Cooker | Santa Fe Chicken

Hooray, I finally purchased a crock pot! The first recipe to grace the Hamilton Beach 4 Quart Slow Cooker is adapted from here. Now I can appreciate the wonder that is preparing an easy, savory meal without much time or energy. Add the ingredients into the pot, turn the dial up two notches and walk away. 

I must admit, my feelings are mixed regarding the definition of "walk away". Do you leave a slow cooker on all day when you are at work? Or do you only prepare slow cooker meals when you are home to monitor them? I read many blogs where preparing slow cooker meals falls into the former category, but there is still much hesitation on my end to leave an electric appliance on all day. (Seeking all opinions and advice, thanks in advance!)

Now I'll offer some advice of my own. Make this Santa Fe Chicken in your crock pots as soon as you possibly can! Whether you need a lazy Sunday at home or you feel confident enough to prepare it and set off to work; this southwestern inspired meal of shredded chicken, scallions, tomatoes, black beans and corn seeping in flavors of cilantro, cumin and cayenne is delicious.

Ingredients

- 2 large chicken breasts

- 1 can chicken broth

- 1 can diced green chilies

- 1 can of black beans, rinsed and drained

- 8 oz frozen corn

- 1 small onion, diced

- 1 small tomato, diced

- 3 scallions, diced

- 1/4 cup chopped fresh cilantro

- 1 tsp garlic powder

- 1 tsp cayenne pepper

- 1 tsp cumin

- salt, to taste

- shredded cheddar cheese

- avocado, for garnish

- sour cream, for garnish.

- flour tortillas, if desired

Combine the ingredients listed from the chicken broth through the salt in the crock pot.

How cute are my new starfish measuring spoons? (Thanks Jackie!)

At that point I gave the pot a quick stir. Then I added the corn and black beans.

And lastly, the chicken breasts are placed on top. The original recipe suggested cooking on low for ten hours or high for six hours. Since this was an impromptu Sunday afternoon cooking session, I chose to cook on high for six hours until 8 pm. A half hour before serving I removed the chicken breasts and shredded them. This takes no time at all because the chicken is so tender it practically falls apart on its own.

Then I returned the chicken to the pot and gave it another good stir.I served the chicken with Spanish rice over flour tortillas with sour cream, avocado, shredded cheddar cheese, scallions and fresh cilantro. 

Here's to finally learning and enjoying the wonders of a crock pot!