Description
Crockpot Santa Fe Chicken is an easy, dump-and-go slow cooker dinner made with tender chicken, black beans, corn, and bold Southwest flavors. Perfect for busy weeknights and meal prep.
Ingredients
3 boneless, skinless chicken breasts
2 cans tomatoes with green chiles (10 oz each)
1 can corn, drained
1 can black beans (15 oz), rinsed and drained
2 teaspoons minced garlic
2 tablespoons taco seasoning
½ teaspoon black pepper
1 teaspoon salt
1 cup chicken broth
¼ cup fresh cilantro, chopped
Instructions
Add the chicken breasts to the bottom of the crockpot.
Pour in the tomatoes with green chiles, corn, black beans, garlic, taco seasoning, salt, pepper, and chicken broth. Stir gently to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender.
Shred the chicken directly in the slow cooker using two forks and stir it back into the sauce.
Sprinkle with fresh cilantro before serving and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Add ½ teaspoon cayenne pepper if you like a little heat.
Serve over rice, in tortillas, or as a burrito bowl.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-inspired / Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg