Slow-cooker Santa Fe chicken from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 73) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • anya_sf on May 02, 2019

    I was skeptical about cooking chicken breasts for 10 hours, but went ahead and tried it. The chicken was pretty dry at the end, but since it gets shredded and mixed with the stew, overall it was OK. I used less cayenne so it wouldn't be too spicy. The flavor was good and it was certainly easy. We enjoyed it as a topping for taco salad, over chopped iceberg lettuce with cheddar cheese, chips, and sour cream.

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