Crock Pot Santa Fe Chicken

What a day this is for you. I am sharing one of our family's staple meals. We have this at least once every 2 weeks. We make this all the time, because we can eat it 4 different ways. Oven Broiled Enchiladas, tacos, soup or salad. We love to have this with company, it can make A LOT of food without breaking the bank, and everyone loves it! I recently made it and had our dear friends Zach and Sarah over from High Heels and Grills. It was a hit for them! And when someone with an amazing food blog such as theirs, loves something, you know it's a keeper! SCORE!

Crock Pot Santa Fe Chicken:

3-4 Boneless Skinless Chicken Breasts

2 c. Chicken Broth (Water and 2 tsp. chicken bouillon)

1 can Whole Kernal Corn- Drained

1 can Kidney Beans - Rinsed and Drained

1 can Black Beans - Rinsed and Drained

1 can Diced tomatoes - Don't drain if you are making this a soup and add 1 can of water

1 c. Chunky Salsa

2 T. Taco Seasoning

Place chicken breasts in a greased crock pot. Place all ingredients over the chicken and cook on Low for 8-10 hours. The longer it cooks the easier the chicken is to shred. When done cooking shred the chicken in the crock pot with 2 forks. (Shredding in the "juice" keeps the chicken moist and flavorful)

*Using a slotted spoon, place the chicken on a Healthy Homemade Tortilla, and garnish with taco toppings.

*Eat in a bowl as a soup with a dollop of Sour cream and crushed tortilla chips.

*Use a slotted spoon and scoop warm chicken over a bed of lettuce.

*With leftovers eat cold on a salad for lunch. 

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