Easy clean eating, low-carb. Serve over rice or tortillas with your favorite toppings.

Slow Cooker Low-Carb Santa Fe Chicken

(15 ounce) can black beans, rinsed and drained

(14.5 ounce) can fat-free chicken broth

(14.5 ounce) can diced tomatoes with green chile peppers

(8 ounce) bag frozen corn

cilantro

scallions, chopped

garlic powder

onion powder

cumin

cayenne pepper,

salt

chicken breast

Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.


Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.


Continue cooking on Low for 30 minutes more.


I wouldn't consider this clean eating or low carb, however it was good.   The flavor was very mild so if you aren't going to add hot sauce you may need to add more spices.  In my opinion, if your chicken has been cooking long enough you don't have to remove it to shred it.  It comes apart nicely by just stirring it.  Ours was much more "soupy" than the photo. It was like a chicken chili.   I added sour cream and cheese and served with tortilla chips.

This is a winner! Amazing flavors and the aroma is absolutely sublime. I cooked on Low, expecting to be out all day but came back home mid day...yikes what a test of patience for not getting into the crock pot before cooking time was over. 
My husband has his simply with homemade Mexican rice. Mine was in a tortilla topped with cheese and dollops of sour cream with a side of Mexican rice. This is a keeper! Glad I came across your recipe Michelle...
P.S. A quick way to shred cooked chicken is to cut breasts in half and place them in the bowl of a stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until the chicken is well-shredded. No stand mixer,then use hand mixer and cut chicken into smaller pieces.

Excellent and easy! I left out the broth  by  mistake but I guess that kept it from being too soupy as some other reviewers mentioned. Had to add a little salt at the end because of that, but nbd. Also left out the cayenne for Hubby's sake. He gets hiccups when he eats spicy foods! LOL! I was in a hurry and hadn't planned ahead enough to let it cook for 9 hours, so I cut up the chicken into big chunks, about 4" each, and cooked it on High for 4 hours. The chicken was fully cooked but still in nice chunks, although it did shred easily if you went at it with a fork. I served it in soup mugs over Mexican rice and the family just loved it! Thanks for posting! (yeah, I know, the rice negated the low-carb thing, but it's optional! :D  )

Tweek the recipe to your liking. It's great base ingredients to start out with! My husband is Mexican so we used red enchilada sauce, and Chipotle salsa in the recipe. alot of cilantro and onions. Topped with tons of Mexican white crumbling queso.(farmers cheese) Thanks.

Fantastic dish with such ease to make!! Cooked as directed but I doubled the recepie and added chili powder also used the 32oz. Container of broth! I thought it would be a little more like a soup until I shredded the chicken! Wow! It was very hearty tasty and low carb! Will make again for sure!

this is a definite keeper. In place of the seasonings I used a Tbsp of taco seasoning which seemed to work nicely. I ate mine like a dip with tortilla chips and the kids used theirs as burrito filling. This is as 'clean' as my eating gets in order to avoid forfeiting flavor... great recipe!

Though I did use chili powder instead of cayenne to temper the heat I made absolutely no other changes. My whole family not only LOVED this but I was asked to officially put it into rotation (that's what we call my "go to" meals that are quick and easy for busy days). As another reviewer said it did turn out more soup like but decreasing the chicken broth (&/or adding more chicken) will change that easily and the soupiness has no bearing on the taste.

Did not use slow cooker at all - made in 20 minutes.  I skipped the broth, used leftover rotisserrie chicken and sub'd the cayenne pepper for some chili pepper and chipotle pepper.  No salt needed.  Served w/ warm tortiallas and a cabbage/green apple salad.

Tasty, easy to add more of your favorite vegetables and make the recipe your own

slow cooker low-carb santa fe chicken

Prep Time: 10 minutes

Cook Time: 10 hours

Total: 10 hours, 10 minutes

Servings: 8

Author : Michelle Handrahan Henschell

Ingredients

Instructions

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