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A close-up shot of shredded Santa Fe chicken with black beans, corn, and tomatoes served over a bed of white rice in a blue ceramic bowl.

Crock Pot Santa Fe Chicken Recipe

Lauren Bennett
A zesty, tender, and incredibly easy slow cooker meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Southwestern
Servings 6 servings
Calories 320 kcal

Equipment

  • Crock Pot / Slow Cooker
  • Forks or Hand Mixer for shredding

Ingredients
  

  • 3 chicken breasts
  • 2 cans tomatoes with green chiles (10 oz each)
  • 1 can corn (drained)
  • 1 can black beans (15 oz can rinsed and drained)
  • 2 teaspoon minced garlic
  • 2 tablespoon taco seasoning
  • 1/4 cup cilantro (chopped)
  • ½ tsp black pepper
  • 1 tsp Salt
  • 1 cup chicken broth

Instructions
 

  • Place the chicken breasts in the bottom of the crock pot.
  • Add tomatoes, corn, black beans, garlic, taco seasoning, cilantro, salt, pepper, and chicken broth.
  • Cover and cook on low for 68 hours or high for 34 hours.
  • Shred the chicken with two forks and stir back into the pot before serving.

Notes

  • Don't overcook the chicken past 8 hours to avoid a stringy texture.
  • Use an electric hand mixer to shred the chicken quickly.
  • If the sauce is too thin, simmer with the lid off for 30 minutes.
Keyword Crock Pot Santa Fe Chicken, dump and go dinner, healthy mexican recipe, slow cooker chicken