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I’m not sure if anyone else has had this problem but last week I went to my Pinterest page for my favorite gluten and dairy free Sante Fe Chicken and when I clicked on it – the page was gone. To make matters worse – this happened to my crock pot. My cat Sam is getting some of the blame as he was under neath my feet.
Fortunately we have another crock pot and I have made my Santa Fe Chicken enough that I know most of the ingredients. I typically used the recipe for measurements of the spices. I thought I would share this today as I will now have it written down and a permanent marker (unless my blog decides to go down). This is one of my favorite and easiest dishes to make and is easy to easy to freeze. Of course, it is also gluten and dairy free. Sante Fe Chicken: Two Chicken breasts 1 16 ounce gluten free Chicken Stock 1 can RoTel Lime and Cilantro tomatoes1 can black beans (drained) 1 small bag of frozen corn3 green onions, chopped 1 teaspoon cumin 1 teaspoon garlic powder1 teaspoon onion powder1/4 teaspoon cayenne pepper 1 teaspoon dried cilantrocorn chips Combine all ingredients in the crock pot. Cook on low for 5-7 hours. Before serving: shred chicken. Serve over corn chips. Feel free to change the amount of herbs to your own taste. 
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Yummy! I love crock pot recipes! Does this have a super strong cilantro flavor? I’m not the biggest fan of cilantro – it makes me feel queasy 🙁
Actually, you really don’t taste the cilantro. However, I would suggest you just leave it out and add a little more of the other spices. My husband likes the cayenne pepper. You can play around with it. It’s one of our favorites and I even made it for “boys night”😊