Go Back

Crock Pot Santa Fe Chicken

The easiest "dump and go" slow cooker meal! Shredded chicken with black beans, corn, and tomatoes in a flavorful broth. Perfect for tacos, bowls, salads, and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8

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.