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Crock Pot Santa Fe Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 106 reviews
  • Author: Bertha
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Tex-Mex
  • Diet: Gluten Free

Description

This Crock Pot Santa Fe Chicken is a flavorful and easy slow-cooker recipe featuring tender chicken breast simmered with black beans, corn, diced tomatoes with mild green chilies, and aromatic spices. Perfect for a hands-off meal, it’s great served over rice or tortillas and can be customized with your favorite toppings for a hearty and comforting dinner.

Ingredients

Units Scale

Chicken and Vegetables

  • 24 oz chicken breast (1-1/2 lbs)
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, rinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, chopped

Liquids

  • 14.4 oz can chicken broth

Spices and Seasonings

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper, to taste
  • Salt, to taste

Instructions

  1. Combine Ingredients: In the slow cooker, combine the chicken broth, drained black beans, frozen corn, diced tomatoes with mild green chilies, chopped fresh cilantro, chopped scallions, garlic powder, onion powder, ground cumin, cayenne pepper, and salt. Mix everything to distribute the spices evenly.
  2. Add Chicken: Season the chicken breasts with salt and place them on top of the mixture in the slow cooker, ensuring they are covered by some of the ingredients.
  3. Slow Cook: Cover the slow cooker and cook on low heat for 8 to 10 hours or on high heat for 4 to 6 hours, allowing the flavors to meld and the chicken to become tender.
  4. Shred Chicken: About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks.
  5. Mix Chicken Back In: Return the shredded chicken to the slow cooker. Stir well to combine with the beans, corn, and sauce. Taste and adjust salt and seasoning as needed.
  6. Serve: Serve the Santa Fe chicken over cooked rice or warm tortillas, adding your favorite toppings such as sour cream, cheese, or avocado if desired.
  7. Instant Pot Option: For a quicker method, cook all the ingredients on high pressure for 25 minutes in an Instant Pot, then perform either a quick or natural release. Shred the chicken and stir it back in before serving.

Notes

  • Adjust cayenne pepper according to your preferred spice level.
  • Rinsing and draining the black beans reduces sodium content and enhances flavor.
  • For gluten-free, ensure tortillas and broth used are certified gluten-free.
  • Serve with toppings like shredded cheese, sour cream, avocado slices, or extra cilantro for added freshness.
  • This recipe also freezes well; store leftovers in airtight containers for up to 3 months.

Find it online: https://grannyeats.com/crock-pot-santa-fe-chicken-recipe/