Description
This Crock Pot Santa Fe Chicken recipe is a flavorful and easy slow cooker meal featuring tender chicken breasts simmered with black beans, corn, diced tomatoes with green chilies, and a blend of southwestern spices. Perfect for a hands-off dinner, it offers a spicy, hearty dish that can be served over rice or with tortillas for an authentic Santa Fe-inspired meal.
Ingredients
Units
Scale
Main Ingredients
- 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
- 14.4 oz can chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper, to taste
- Salt to taste
Instructions
- Combine Ingredients: In the slow cooker, combine the chicken broth, rinsed and drained black beans, frozen corn, diced tomatoes with mild green chilies, fresh chopped cilantro, chopped scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt. Mix the ingredients gently to blend the spices throughout.
- Add Chicken: Season the chicken breasts with salt and lay them on top of the mixture in the slow cooker. Make sure the chicken is evenly placed to cook thoroughly.
- Slow Cook: Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. This slow cooking allows the flavors to meld and ensures the chicken becomes tender and juicy.
- Shred Chicken: Approximately 30 minutes before serving, carefully remove the chicken breasts from the slow cooker and shred them using two forks.
- Mix and Adjust Seasoning: Return the shredded chicken to the slow cooker and stir to combine with the vegetables and broth. Taste and adjust the seasoning, adding more salt or cayenne pepper if desired.
- Serve: Serve the Santa Fe chicken mixture over cooked rice or inside warm tortillas. Add your favorite toppings such as sour cream, shredded cheese, avocado, or extra cilantro for a complete meal.
- Instant Pot Alternative: For a quicker option, cook all ingredients on high pressure for 25 minutes in an Instant Pot, then use quick or natural release.
Notes
- This recipe can be customized by adjusting the amount of cayenne pepper for desired spiciness.
- Serving with rice or tortillas is recommended to soak up the flavorful sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- For a vegetarian version, omit chicken and add extra beans and vegetables.
- Using fresh cilantro gives a brighter flavor, but dried can be substituted if needed by reducing the quantity to 1 tablespoon.
