Ever stare at your slow cooker at 8 a.m. and wish dinner would just magically appear? With this Crock Pot Santa Fe Chicken, it basically does. This iconic “dump and go” recipe has been a fan favorite for over a decade for one simple reason: it delivers a flavor packed, healthy, and endlessly versatile meal with almost zero effort. Just layer your pantry staples, set the timer, and come home to a fiesta that’s ready to be shredded and served a dozen delicious ways.
This isn’t just another slow cooker chicken recipe. It’s a complete meal starter packed with lean protein, fiber rich black beans, sweet corn, and a tangy, lightly spiced broth. It’s naturally gluten free, incredibly budget friendly, and a genius solution for meal prep. Whether you pile it into tortillas, spoon it over rice, or turn it into a killer taco salad, this Santa Fe Chicken is the reliable weeknight hero you’ve been searching for.
Why You’ll Make This Recipe Every Week
- The Ultimate “Dump & Go”: No browning, no sautéing. Just combine everything in the crock and walk away.
- Meal Prep & Freezer Champion: Makes a big batch perfect for lunches or freezing in ready to go portions.
- A Canvas for Creativity: Serve it in bowls, over nachos, in lettuce wraps, or as enchilada filling; it’s endlessly adaptable.
- Healthy Without the Hassle: High in protein and fiber, and you control the toppings to keep it light or make it indulgent.
Ingredients for Crock Pot Santa Fe Chicken
- Gather these simple ingredients for a stress free dinner:
- 1.5 lbs (24 oz) boneless, skinless chicken breasts
- 1 (14.4 oz) can diced tomatoes with mild green chiles (like Rotel®)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup (8 oz) frozen corn
- 1/4 cup chopped fresh cilantro, plus more for serving
- 1 (14.4 oz) can reduced sodium chicken broth
- 3 scallions, chopped (white and green parts)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper (adjust to your spice preference)
- Salt to taste
For Serving (Pick Your Favorites!):
Cooked rice, cilantro lime rice, cauliflower rice, tortillas, shredded cheese, sour cream or Greek yogurt, diced avocado, sliced jalapeños, lime wedges.
How to Make Crock Pot Santa Fe Chicken
1The “Dump”: In your 5-6 quart slow cooker, combine the chicken broth, drained black beans, frozen corn, diced tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne. Give it a good stir. Season your chicken breasts with a pinch of salt and simply lay them on top of the mixture, submerging them slightly.
2The “Go”: Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. The chicken should be incredibly tender and easily shredded with a fork.
3Shred & Finish: About 30 minutes before serving, remove the chicken breasts to a cutting board or plate and use two forks to shred the meat. Return all the shredded chicken to the slow cooker and stir it back into the flavorful broth and vegetables. Let it sit for 10-15 minutes to soak up all the flavors. Taste and adjust seasoning with more salt or cayenne if needed.
4Serve & Customize!: Serve this hearty chicken mixture hot. Here’s where the fun begins:
- Bowl Life: Serve over a bed of fluffy rice, cilantro lime rice, or cauliflower rice.
- Taco Night: Spoon into warm tortillas with your favorite toppings.
- Salad Style: Serve over a bed of crisp lettuce for a Santa Fe taco salad.
- Nacho Upgrade: Spoon over baked tortilla chips with melted cheese.
Instant Pot Method: Combine all ingredients in the pot. Cook on HIGH PRESSURE for 25 minutes. Allow a 10 minute natural release, then quick release any remaining pressure. Shred the chicken directly in the pot.
Chef’s Notes & Tips
- Spice Control: The 1 teaspoon of cayenne gives a mild medium kick. For a totally mild dish, use 1/4 teaspoon. For more heat, go up to 1.5 teaspoons or add a diced jalapeño with the other veggies.
- Don’t Skip the Toppings: Toppings like fresh cilantro, a squeeze of lime juice, creamy avocado, or cool sour cream are essential for balancing and brightening the flavors.
- Meal Prep Magic: Portion the finished chicken with rice into containers for easy grab and go lunches all week. It reheats beautifully.
- Freezer Friendly: Freeze cooled portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
- Chicken Thighs: For even juicier, more forgiving meat, you can use 1.5 lbs of boneless, skinless chicken thighs. The cooking time remains the same.
Crock Pot Santa Fe Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 14.4 oz can diced tomatoes with mild green chiles
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 1 14.4 oz can chicken broth
- 3 scallions chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- Salt to taste
Instructions
- In slow cooker, combine broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne.
- Season chicken with salt and place on top.
- Cover and cook on LOW 8-10 hrs or HIGH 4-6 hrs.
- Remove chicken, shred with forks, and return to pot. Stir and adjust seasoning.
- Serve over rice or in tortillas with desired toppings.
Instant Pot Instructions:
- Combine all ingredients in pot.
- Cook on HIGH PRESSURE for 25 mins. Natural release for 10 mins, then quick release.
Notes
- Adjust cayenne to control spice level.
- Excellent for meal prep and freezer meals.
- Serve in bowls, tacos, salads, or over nachos.
