In this installment of Crockpot Cooking, I am featuring the recipe to Santa Fe Chicken. We've been seeing more of those hectic days around here lately, and I thought it would be a great time to introduce a new crockpot meal in case anyone is in the same busy boat as us.
The ingredients to this recipe were already chopped, portioned, and waiting in the freezer. The night before, take the bag from the freezer to the fridge to thaw out. When you're ready to put the meal in the crockpot, if it isn't completely thawed out, run it over cool water for a few minutes.
- 2 lbs boneless, skinless chicken breasts
- 1 red pepper, chopped
- 1/2 onion, chopped
- 1/2 tsp cumin
- 2 tbsp cilantro, optional
- 1/2 cup baby bella mushrooms, optional
- Add contents of bag, plus 1 can of black beans, 1 can of corn, 1 medium jar of salsa to a crockpot. Cook on high 3-4 hours, or on low 6-8 hours. Serve over rice.
Although my fiance and I both enjoyed the Santa Fe Chicken, between the two recipes, our favorite so far has been the Orange Chicken.