Santa Fe Chicken


  • 1.5 lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, rinsed and drained
  • 8 oz canned or frozen corn
  • 1/4 cup chopped fresh cilantro
  • 4 oz  fat free chicken broth
  • scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • pinch of salt


  1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in a slow cooker/ crock pot.
  2. Lay chicken breasts on top of the mixture and sprinkle with salt.
  3. Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
  4. Thirty minutes before serving, remove chicken and shred with forks.
  5. Put chicken back in slow cooker and mix.
  6. Optionally serve over rice, quinoa, riced cauliflower rice and with your favorite toppings… low fat cheese, plain greek yogurt and hot sauce.

Nutrition Info: Makes about 8 servings, Serving Size: 3/4 cup.  183 calories, 3g fat, 17g carbohydrate (without rice), 24g protein.

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