Santa Fe Chicken

I don't have the original website that this recipe came from.

Write on gallon-sized Ziploc bag: Santa Fe Chicken,  Cook on low 10 hours, or high 6 hours

Put Ziploc bag inside a large pitcher and wrap the edges of the bag around the pitcher.  Put all of the ingredients inside the bag.

1 1/2 lb chicken (or whatever works for your family)

8 oz frozen corn (we use organic)

1/4 cup fresh cilantro (didn't add this.  didn't have it.)

1 tsp garlic powder

1 tsp. onion powder

1 tsp cumin

1 tsp. cayenne pepper

t salt and pepper

3 scallions chopped 

1 can 14.4 oz diced tomatoes with mild green chiles, 

1 15 oz. can black beans, 

1 box chicken broth (the original recipe said not to freeze this, but to add it the morning you put it in the crock pot.  Pretty sure I froze it with the original bag.  Do whatever you want!)

Cook: Put all contents in slow cooker and place chicken breasts on top- season with salt. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

We didn't have this with rice.  We used taco shells, or wraps.