Last week, I was back to trying out new recipes again. I started out on Monday with Crock Pot Santa Fe Chicken. This was a great recipe for the beginning of the week because it made plenty of leftovers. The recipe was pretty easy and gave us lots of options for how to eat it. I served it over rice, but you could also serve it with tortillas, on lettuce, or as nachos. Like many crock pot dishes, this was easy to make and also healthy.

First, I added all the ingredients (minus the chicken) to the crock pot and gave it a good stir. Next, I seasoned the chicken with salt and pepper and added it to the crock pot. I cooked it on high for 6 hours. Right before I cooked the rice, I shredded the chicken and let it cook a little longer. It was delicious! I will definitely be making this recipe again soon.

The New Austonian