Crockpot Santa Fe Chicken is a slow cooker meal that cooks while you’re out and is a complete meal ready to serve. Serve chicken breasts topped with cheese and salsa with the corn and bean mixture on the side or shred the chicken and serve all together over a bed of rice or with crushed tortilla chips.
This crockpot chicken recipe has all the flavor you could imagine! Making it the perfect dish to enjoy after a long day of running between work, school or activities. A gluten-free dish that can easily be made dairy-free too.
Ready to serve crockpot chicken recipes that are quick and easy with an outstanding flavor? Check out our kid-friendly healthy crockpot meals with chicken such as Crockpot Chicken Cacciatore Recipe, Comforting Chicken and Noodles (Crockpot), and Ranch Chicken Drumsticks Crockpot Recipe.
To get started on this healthy Crockpot Santa fe chicken, gather the equipment and ingredients then follow the written instructions or hand over the recipe card to your kiddos!
Ingredients
- 1 small onion, diced
- 4 ounce can green chilies ✅
- 14.5 can diced tomatoes ✅
- 1 teaspoon paprika ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon chili powder ✅
- 1 teaspoon cumin ✅
- 1.5 pounds chicken breast ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime, juiced
- 15 ounce can black beans, rinsed ✅
- 15.25 ounce can corn, drained ✅
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded Mexican cheese ✅
- 1/4 cup salsa ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Sante fe chicken crock pot is prepped in just 10 minutes then left to simmer throughout the day.
Begin by placing a layer of diced onions, followed by the can of green chilies, and then the diced tomatoes. Sprinkle in paprika, garlic powder, chili powder, and cumin to infuse the base with rich, aromatic flavors.
Next, take the chicken breasts and cut them in half lengthwise, resulting in four pieces. This not only allows for better seasoning and cooking but also ensures even distribution throughout the dish. Arrange the halved chicken breasts on top of the prepared mixture in the slow cooker.
Season the chicken with a touch of zesty lime juice, salt, and pepper. Add the drained corn and rinsed black beans to the crockpot. Cover the slow cooker.
You can cook on high heat for a quicker 2-4 hours or opt for a slower cooking time of 6-8 hours on low. This flexibility allows you to plan according to your schedule and desired result.
When it’s time to serve, use a flipper to carefully lift the chicken breasts out of the slow cooker, ensuring they stay intact. Sprinkle a generous amount of shredded Mexican cheese on top of the chicken; the residual heat will help melt the cheese perfectly. For added flavor and a refreshing kick, top it all off with a dollop of salsa and a sprinkle of freshly chopped cilantro.
To complete the meal, consider the presentation options. You can either serve the corn and beans mixture on the side, alongside the chicken, or take it a step further. If you prefer a more integrated dish, shred the cooked chicken and mix it back into the corn and bean combination. This mixture can then be served on a bed of rice for a hearty meal or garnished with crushed tortilla chips for a satisfying crunch.
This recipe offers a blend of textures and flavors, with the tender chicken, the creamy beans, and the sweet corn, all complemented by the tangy lime, spicy seasonings, and fresh garnishes. It’s a versatile dish that can be customized based on your preferences and is sure to be a hit at the dinner table.
Pro Tip: Easily turn into a dairy-free meal by omitting the shredded cheese or opting for a dairy free alternative.
Related: Recipes with Shredded Chicken
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Slicing the large chicken breasts in half helps the chicken to cook evenly. Ask a helper for assistance with slicing. You could use chicken thighs or chicken tenderloins instead.
- Turn into a salad, taco, burrito or nacho meal by shredding the chicken before serving.
- Top with fresh lettuce, tomatoes, Pico de Gallo, guacamole, black olives or salsa.
Tips and Tricks
- Layering: When layering the ingredients in the slow cooker, make sure to evenly distribute the onions, green chilies, and diced tomatoes. This ensures that the flavors meld together throughout the cooking process.
- Herbs and Spices: The combination of paprika, garlic powder, chili powder, and cumin adds depth to the dish. If you prefer more or less heat, adjust the chili powder accordingly.
- Cooking Time: The cooking time can vary based on your crockpot’s settings. If you’re able, it’s a good idea to monitor the dish as it cooks, especially if you’re using a new crockpot or if your slow cooker tends to run hot.
- Cheese Melting: When adding shredded cheese to the cooked chicken, give it a minute or two to melt before serving. The residual heat from the dish will help melt the cheese without the need for additional cooking.
- Serving Options: The versatility of this dish allows for various serving options. You can serve the chicken breasts whole on a plate, or shred them and mix with the corn and beans for a more integrated meal. Rice or crushed tortilla chips are great options for serving alongside or as a base.
- Fresh Ingredients: While the recipe mentions canned ingredients, you can always opt for fresh alternatives. Fresh corn, cooked and cut off the cob, or homemade salsa can enhance the dish’s taste even more.
- Garnishes: Don’t skip the final touch of fresh cilantro and salsa. These garnishes provide a burst of color, flavor, and freshness to the dish.
- Experimentation: Feel free to get creative with the recipe. You can add other vegetables, adjust the seasonings to your taste, or even incorporate different types of cheese for variation.
Remember, cooking is a blend of technique and personal preference, so don’t hesitate to tailor the recipe to your liking. With these tips in mind, you’re ready to create a delicious and satisfying meal using your crockpot.
Frequently Asked Questions
It is recommended to not put frozen chicken in the crockpot due to food safety concerns. Defrost the chicken prior to placing in your slow cooker by thawing in the refrigerator overnight or submerging into cold water (changing the cold water every 30 minutes until defrosted).
Absolutely, easily swap the chicken breasts with boneless, skinless chicken thighs or tenderloins. We recommend 3-4 chicken thighs or 5-6 tenderloins if swapping.
Chicken breasts are a very lean cut making them important not to overcook. If cooked longer than the recommended time (high for 2-4 hours or low for 6-8 hours), the chicken breasts tend to dry out. Avoid overcooking or opt for replacing with chicken thighs, which can handle longer cooking times.
You can shred chicken using 2 forks in a bowl or learn how to Shred Chicken With a Kitchenaid Mixer.
Crockpot Santa fe chicken leftovers can be stored in the fridge for up to 3 days to be enjoyed reheated as is, in a taco, on a salad, as a burrito or easily made into a Santa fe chicken soup by heating with chicken broth then topping with tortilla strips.
Storage Instructions
To store, first, allow it to cool down to room temperature. Once cooled, carefully separate the chicken breasts from the corn and bean mixture. Place the chicken and the corn and beans mixture in separate airtight containers. Store them in the refrigerator for up to 3-4 days. If you’ve mixed the chicken with the corn and beans, storing them together is fine.
When reheating, gently warm the components in the microwave or on the stovetop, and consider adding a splash of lime juice to refresh the flavors. Always reheat chicken to an internal temperature of 165°F (75°C) for safety.
More Healthy Crockpot Recipes
- Healthy Chicken and Rice Crockpot Recipe
- Crockpot Chicken and Potatoes
- Slow Cooker Whole Chicken & Vegetables
- Slow Cooker Butternut Squash
- Ranch Chicken Drumsticks Crockpot Recipe
- Crockpot Creamy Pumpkin Chili Recipe
- Crock Pot Pasta
- Crockpot Chicken Thighs
- 10 Healthy Crockpot Meals On A Budget
- Easy Swedish Meatballs (Crockpot)
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Santa Fe Chicken Recipe
Ingredients
- 1 small onion, diced
- 4 ounce can green chilies ✅
- 14.5 can diced tomatoes ✅
- 1 teaspoon paprika ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon chili powder ✅
- 1 teaspoon cumin ✅
- 1.5 pounds chicken breast ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime, juiced
- 15 ounce can black beans, rinsed ✅
- 15.25 ounce can corn, drained ✅
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded Mexican cheese ✅
- 1/4 cup salsa ✅
Instructions
- Layer the crockpot. To the bottom of the slow cooker layer the onions, green chilies, diced tomatoes, paprika, garlic powder, chili powder, cumin.1 small onion, diced, 4 ounce can green chilies, 14.5 can diced tomatoes, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin
- ⭐️ Cut chicken in half lengthwise. Slice the chicken in half lengthwise making 4 chicken breasts rather than 2. Place on top of the mixture in the slow cooker.1.5 pounds chicken breast
- Add the corn and beans. Season the chicken breasts with lime juice, salt, and pepper. Add the corn and black beans. Cover.1 teaspoon salt, 1/2 teaspoon pepper, 1 lime, juiced, 15.25 ounce can corn, drained, 15 ounce can black beans, rinsed
- Cook. Cook on high for 2-4 hours or low for 6-8 hours.
- ⭐️ Serve. Use a flipper to gently remove the chicken breasts from the slow cooker without breaking them apart. Sprinkle with shredded cheese (it will melt on its own) and top with salsa and cilantro. Mix the corn and beans mixture in the slow cooker. Serve on the side. Alternatively, you can shred the chicken then stir it into the corn and bean mixture and serve on a bed of rice or sprinkle with crushed tortilla chips.1/4 cup fresh cilantro, chopped, 1/2 cup shredded Mexican cheese, 1/4 cup salsa
Notes
- Frozen Chicken: It is recommended to put frozen chicken in the crockpot due to food safety concerns. Defrost the chicken prior to placing in your slow cooker by thawing in the refrigerator overnight or submerging into cold water (changing the cold water every 30 minutes until defrosted).
- Variations: Swap the chicken breasts with boneless, skinless chicken thighs or tenderloins. We recommend 3-4 chicken thighs or 5-6 tenderloins if swapping.
- Prevent dry chicken: Chicken breasts are a very lean cut making them important not to overcook. If cooked longer than the recommended time (high for 2-4 hours or low for 6-8 hours), the chicken breasts tend to dry out. Avoid overcooking or opt for replacing with chicken thighs, which can handle longer cooking times.
- Shredding chicken: You can shred chicken using 2 forks in a bowl or learn how to Shred Chicken With a Kitchenaid Mixer.
- Leftovers: Crockpot Santa fe chicken leftovers can be stored in the fridge for up to 3 days to be enjoyed reheated, as a taco, on a salad, as a burrito or easily made into a Santa fe chicken soup by heating with chicken broth then topping with tortilla strips.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Pam says
This looks really delicious. I’ll be featuring it today at Thursday Favorite Things. 🙂 Thanks for sharing it with us.
Pam from An Artful Mom
Leslie C says
This was delicious. I only made a little substitution due to what I had on hand.
Rotes used instead of petite diced and Chile’s separately.
After crockpot cooked the chicken for 4 hours on high, turned to low and added Mexican cheese to top of dish and turned to keep warm.
Used Birdseye 10 oz bag of frozen corn.
Served with cooked rice on the side.