Crock Pot Santa Fe Chicken My Easy Weeknight Shredded

Name: Crock Pot Santa Fe Chicken My Easy Weeknight Shredded
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs (or breasts if preferred); 1 cup (240 ml) mild salsa (or 1 cup diced tomatoes with green chiles); 1 cup (240 ml) low-sodium chicken broth; 1 (4 oz / 113 g) can diced green chiles, mild or hot (drained); 1 medium yellow onion, diced (about 1 cup / 150 g); 1 large red or green bell pepper, diced (about 1 cup / 150 g); 2–3 cloves garlic, minced (about 1 tbsp / 9 g); 1 (15 oz / 425 g) can black beans, rinsed and drained; 1 (15 oz / 425 g) can sweet corn, drained (or 1 ¼ cups frozen corn, thawed); 2 tsp (6–8 g) chili powder; 1 tsp (2.5 g) ground cumin; ½ tsp (1.5 g) smoked paprika; ½ tsp (1 g) dried oregano (Mexican or regular); ½ tsp (3 g) kosher salt (adjust to taste); ¼ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) lime juice (fresh); 4 oz (115 g) cream cheese, cut into cubes or 1 cup (100–120 g) shredded cheddar or Monterey Jack (optional); 2 tbsp (8 g) chopped fresh cilantro (optional); Lime wedges, for serving (optional); Warm tortillas, rice or greens, for serving (optional)

food55.com

Handsoff Crock Pot Santa Fe Chicken tender chicken braised in salsa green chiles and smoky spices Weeknightfriendlyperfect for tacos bowls or meal prep

View full recipe on food55.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food55.com.

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Ingredients

2 lb (900 g) boneless, skinless chicken thighs (or breasts if preferred)
1 cup (240 ml) mild salsa (or 1 cup diced tomatoes with green chiles)
1 cup (240 ml) low-sodium chicken broth
1 (4 oz / 113 g) can diced green chiles, mild or hot (drained)
1 medium yellow onion, diced (about 1 cup / 150 g)
1 large red or green bell pepper, diced (about 1 cup / 150 g)
2–3 cloves garlic, minced (about 1 tbsp / 9 g)
1 (15 oz / 425 g) can black beans, rinsed and drained
1 (15 oz / 425 g) can sweet corn, drained (or 1 ¼ cups frozen corn, thawed)
2 tsp (6–8 g) chili powder
1 tsp (2.5 g) ground cumin
½ tsp (1.5 g) smoked paprika
½ tsp (1 g) dried oregano (Mexican or regular)
½ tsp (3 g) kosher salt (adjust to taste)
¼ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) lime juice (fresh)
4 oz (115 g) cream cheese, cut into cubes or 1 cup (100–120 g) shredded cheddar or Monterey Jack (optional)
2 tbsp (8 g) chopped fresh cilantro (optional)
Lime wedges, for serving (optional)
Warm tortillas, rice or greens, for serving (optional)