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    Food » Main Dishes » Santa Fe Crock Pot Chicken

    Santa Fe Crock Pot Chicken

    Posted: 11/08/2012 | Last updated: 03/15/2021 by Erin K. Browne 8 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Crock Pot Santa Fe Chicken

    With a teeny bit of planning, my slow cooker easily becomes my favorite piece of equipment in the kitchen.  There is nothing better than throwing ingredients into a pot in the morning and having a hot, fragrant dinner ready to go by day's end.

    I originally found this recipe on SkinnyTaste and though I did make a few very minor changes, the original recipe is mostly intact.

    Let's get started!  This won't take long, trust me..

    Crock Pot Santa Fe Chicken
    First you'll grab some spices.  This here is onion powder, garlic powder, cumin, and cayenne.

    Crock Pot Santa Fe Chicken
    In the bottom of your crock pot, throw in some frozen corn, a can of Rotel, a can of black beans, a can of chicken broth, and your spices.  Layer boneless skinless chicken breasts on top, sprinkle with salt, and cover the slow cooker with a lid.

    That's it!  Let that puppy cook on low for 10 hours or on high for 6 hours.  The last step is removing the cooked chicken, shredding it, and putting it right back in the pot and giving it a good stir.  That's it!

    Crock Pot Santa Fe Chicken
    There are many different ways you could serve this dish.  I measured out a serving and ate it in a bowl with a small amount of light sour cream, light shredded cheese, and garnished with the chopped green onion.

    Crock Pot Santa Fe Chicken
    Matt prefers eating his on small corn tortillas (this will add about 50 calories per tortilla to the calorie count listed below)

    You could also serve this over rice, or with some cooked quinoa on the side.  Lots of options for this quick and easy weeknight dinner!

    Print
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    Santa Fe Crock Pot Chicken

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

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    • Yield: 8 1x

    Ingredients

    Scale
    • 1.5 lbs skinless, boneless chicken breast
    • 14.4 oz can diced tomatoes and green chilies (Rotel)
    • 15 oz can black beans
    • 8 oz frozen corn
    • 14 oz can chicken broth
    • 1 or 2 green onions, chopped
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp cumin
    • 1 tsp cayenne pepper
    • salt to taste

    Instructions

    1. Combine chicken broth, beans, corn, Rotel, and spices in a slow cooker.
    2. Lay chicken breasts on top and sprinkle with salt.
    3. Cook on low for 10 hours or high for 6 hours.
    4. Remove chicken from cooker, shred, then return to the pot and stir.
    5. Adjust seasonings as needed.
    6. Garnish with chopped onion, sour cream, shredded cheese, or whatever you like
    • Author: Adapted from Gina Homolka - SkinnyTaste

    Nutrition

    • Serving Size: 1 cup
    • Calories: 190
    • Fat: 1.5g
    • Carbohydrates: 23.1g
    • Protein: 21g

    Did you make this recipe?

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. RISSA

      September 27, 2017 at 2:15 pm

      Do you recommend cooking the outside of the chicken breasts before cooking in crockpot?

      Thx

      Reply
    2. Bobbie

      September 15, 2014 at 4:08 am

      I blog often and I really appreciate your content. This article has really peaked
      my interest. I'm going to take a note of your site and keep checking for new
      information about once per week. I subscribed to your RSS feed as well.

      Reply
    3. aaronwhitten.com

      September 14, 2014 at 11:35 pm

      Hi Dear, are you truly visiting this web page daily, if so then you will without doubt
      get fastidious experience.

      Reply
    4. Hannah

      August 13, 2013 at 8:03 am

      Hi! I just made this for dinner the other night. It was delicious! Thank you so much for a wonderful, easy, and healthy recipe!!






      Reply
    5. [email protected]

      November 11, 2012 at 9:11 am

      Your pictures are lovely, would love for you to share your pictures with us at foodepix.com. 

      Reply

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