Crock Pot Santa Fe Chicken is a flavorful, hands-off dish perfect for busy weeknights. Packed with tender chicken, black beans, corn, and tomatoes, all simmered in a zesty blend of spices, this hearty meal is both comforting and healthy. The slow cooker does all the work, infusing the ingredients with bold Southwestern flavors while keeping the chicken juicy and tender. Serve it over rice, in tacos, or on its own with a dollop of sour cream and fresh cilantro for a satisfying and delicious dinner that the whole family will love.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn (or 1 can of corn, drained)
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1/2 cup chicken broth
- 1 packet taco seasoning or 2 tbsp homemade taco seasoning
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, sour cream, avocado, or tortilla chips
Instructions
- Layer the ingredients: Place the chicken breasts in the bottom of your slow cooker. Add the black beans, corn, diced tomatoes, green chilies, chicken broth, taco seasoning, cumin, chili powder, salt, and pepper. Stir the ingredients to mix them around the chicken.
- Cook the chicken: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and let it absorb the flavors for another 15-20 minutes.
- Serve: Garnish with fresh cilantro and serve over rice, in tortillas, or with your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.
This Crock Pot Santa Fe Chicken is a simple, flavorful meal that requires minimal prep but delivers big on taste, making it perfect for family dinners or meal prep.
