Crock pot Santa Fe Chicken Salad
Everything you need for an easy dinner is in this Crock Pot Santa fe Chicken Salad. Tons of tender chicken, black beans and corn combine for the best meal.
Servings: 6
Cost: $11.60, $1.93 per Serving
Ingredients
- 2 boneless skinless chicken breasts
- 14.4 oz can diced tomatoes with mild green chilies not drained
- 15 oz can black beans drained
- 1 cup frozen corn
- ¼ cup chopped fresh cilantro
- 1 tsp minced garlic
- 1 tsp cumin
- 1 tsp salt
- 8 cups spinach or your favorite kind of lettuce
- 1 Avocado
- 1 cup cheddar cheese
- Tortilla chips crushed
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the drained black beans, frozen corn, undrained tomatoes with green chilies, cilantro, minced garlic, cumin, and salt over the chicken.
- Cover and cook on Low for 6–8 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir to combine. Taste and adjust the seasoning, if needed.
- Divide the spinach or lettuce among serving bowls.
- Spoon the chicken mixture over the greens and top with sliced avocado, shredded cheddar cheese, and crushed tortilla chips.
- Serve immediately.
Notes
Add your favorite salad dressing before serving, if desired.
Store the chicken mixture separately from the spinach, avocado, cheese, and tortilla chips to keep the toppings fresh and crisp.
Nutrition
Calories: 287kcal | Carbohydrates: 26g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 864mg | Potassium: 977mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4125IU | Vitamin C: 25.4mg | Calcium: 230mg | Iron: 3.9mg
