Description
Slow Cooker Santa Fe Chicken: Tender chicken, beans, corn, and peppers slow-cooked to perfection for a hearty, flavorful meal. Easy, delicious, and satisfying!
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained (or 1½ cups/255g frozen corn)
- 1 can (14.5 oz/410g) diced tomatoes with green chilies
- 1 cup (240ml) chicken broth, low-sodium preferred
- 1 medium onion, finely diced (about 1 cup/160g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 oz (225g) cream cheese (optional, for a creamier version)
Instructions
- Step 1: Prepare your ingredients by dicing the onion and red bell pepper, and mincing the garlic. Open and drain the black beans and corn. Place these vegetables at the bottom of your 6-quart slow cooker, creating a bed for the chicken.
- Step 2: Arrange the chicken breasts in a single layer over the vegetable base. It’s okay if they overlap slightly, but try to keep them in an even layer for consistent cooking.
- Step 3: In a medium bowl, combine the chicken broth, diced tomatoes with green chilies, cumin, oregano, chili powder, salt, and black pepper. Stir to blend the spices evenly throughout the liquid mixture, then pour this seasoned liquid over the chicken and vegetables.
- Step 4: Add the drained black beans and corn on top, spreading them evenly across the surface. There’s no need to stir at this point; the ingredients will blend as they cook.
- Step 5: Cover your slow cooker and set to cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily shreds with two forks.
- Step 6: Once cooking is complete, carefully remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces – it should pull apart effortlessly if properly cooked.
- Step 7: Return the shredded chicken to the slow cooker and stir to combine all ingredients thoroughly. If you’re using the optional cream cheese, cut it into cubes and stir it in now, allowing the residual heat to melt it. Replace the lid and let the mixture sit for an additional 10-15 minutes to allow the chicken to absorb more of the flavorful sauce.
- Step 8: Give your Slow Cooker Santa Fe Chicken a final stir before serving. The mixture should be moist but not overly soupy. If too much liquid remains, you can serve with a slotted spoon or set the slow cooker to high with the lid off for 15-20 minutes to reduce some of the liquid.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories per serving
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 90 mg