CROCK POT SANTA FE CHICKEN
This is an easily prepared dish for a week night meal. Purists who scoff at the occasional use of a can opener need read no further. To those who appreciate the assistance that canned beans and broth can give a recipe, I say: "Bon appetit."
Provided by GREG IN SAN DIEGO
Categories One Dish Meal
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except salt, chicken and rice in a 3 1/2 to 5 quart slow cooker.
- Season chicken with salt and lay on top of other ingredients.
- Cover and cook on low for 10 hours or on high for six hours.
- Half an hour before serving, remove chicken and shred with two forks.
- Return chicken to slow cooker and stir into other ingredients.
- Adjust salt and seasoning.
- Serve over rice with a tossed green salad.
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