If there’s one thing I’ve learned as a busy mom of three, it’s this: the slow cooker is my weeknight superhero. And today’s hero recipe? Crockpot Santa Fe Chicken. It’s got all the bold flavors of the Southwest, with hardly any effort. Toss everything in the pot, let it simmer low and slow, and come back to a meal that tastes like you’ve been working in the kitchen for hours (spoiler: you haven’t).
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Why You’ll Love This Crockpot Santa Fe Chicken
- Hands-off cooking: Just mix and walk away.
- Family-friendly: Even picky eaters usually ask for seconds.
- Versatile: Serve it over rice, in tortillas, or even on top of salad.
- Budget-friendly: Simple pantry staples that stretch into 6 servings.
I still remember the first time I made this—it was on a snowy evening here in New York, and the smell of tomatoes, garlic, and taco seasoning filled the apartment. My kids came running, asking, “What’s for dinner, Mom?” and let’s just say, there weren’t any leftovers that night.
What Does Crockpot Santa Fe Chicken Taste Like?
Think of it as a cozy Tex-Mex hug in a bowl. You get the smoky spices from taco seasoning, the sweetness of corn, the earthiness of black beans, and tender shredded chicken that soaks up all the flavor. A squeeze of lime or a sprinkle of cilantro at the end makes it taste unbelievably fresh.
Ingredients You’ll Need for Crockpot Santa Fe Chicken
When it comes to making Crockpot Santa Fe Chicken, the beauty is in the simplicity. These ingredients are easy to find, budget-friendly, and they work together to create a dish that’s hearty and flavorful without being fussy. Here’s what you’ll need and why each one matters:
- Chicken Breasts (3 pieces): Boneless, skinless chicken breasts are perfect here because they cook down into tender shreds that soak up all the Tex-Mex flavors. If you’re more of a dark-meat fan, chicken thighs will work beautifully too and give the dish an even richer taste.
- Tomatoes with Green Chiles (2 cans, 10 oz each): This is where the magic begins. The tomatoes provide juiciness and a little acidity, while the green chiles add a mild kick of heat. Don’t worry, it’s not overpowering—just enough to keep things interesting.
- Corn (1 can, drained): Sweet corn kernels balance out the spice and add little pops of flavor in every bite. Fresh or frozen corn works just as well if you’ve got it on hand from your local farmer’s market (one of my favorite weekend rituals!).
- Black Beans (1 can, 15 oz, rinsed and drained): These beans bring protein, fiber, and that earthy flavor that rounds out the dish. They make this Crockpot Santa Fe Chicken a full meal in one pot.
- Minced Garlic (2 teaspoons): Because garlic is love. A little goes a long way in boosting the depth of flavor, and trust me—you’ll notice if you skip it.
- Taco Seasoning (2 tablespoons): This is the heart of the Santa Fe flavor. A mix of chili powder, cumin, paprika, and other spices ties everything together. You can use store-bought seasoning, but homemade gives you control over the salt and spice level.
- Cilantro (¼ cup, chopped): Fresh herbs at the end bring the dish to life. If you’re a cilantro lover like me, sprinkle generously; if not, a little parsley can stand in.
- Black Pepper (½ teaspoon) & Salt (1 teaspoon): Simple seasonings that enhance all the other flavors. Don’t skip them—they’re the backbone of balance.
- Chicken Broth (1 cup): This helps keep everything moist while cooking and creates a flavorful base for the shredded chicken to soak into. Low-sodium broth is a good choice so you can control the salt.
👉 Pro tip: If you’re serving this over rice, consider pairing it with a hearty side like my Loaded Potato Salad. It’s the kind of combination that turns a weeknight dinner into a feast.
How to Make Crockpot Santa Fe Chicken (Step by Step)
Making Crockpot Santa Fe Chicken is as easy as tossing ingredients into your slow cooker and letting time work its magic. But if you’re like me, you probably appreciate a little extra guidance—those small details that turn a good dish into a great one. Let’s walk through it step by step:
Step 1: Gather and Prep Your Ingredients
Before you even plug in your crockpot, line up all the ingredients on the counter. Open and drain your corn, rinse the black beans to remove that extra canning liquid, and chop your cilantro. Prepping ahead makes this recipe flow like a breeze.
Tip: If you’ve got kids helping out, rinsing the beans is a great “job” for little hands.
Step 2: Add Everything to the Crockpot
Place the chicken breasts at the bottom of your slow cooker. This ensures they soak up all the flavor as they cook. Next, pour in the canned tomatoes with green chiles, followed by the corn, black beans, garlic, taco seasoning, salt, and pepper. Finally, add the chicken broth to keep things moist and delicious.
It might not look pretty yet, but trust me—by the time it’s done, you’ll have a pot of gold.
Step 3: Set It and Forget It
Cover your crockpot with the lid and choose your cooking time:
- Low for 6–8 hours if you’ve got the day ahead and want deeply tender chicken.
- High for 3–4 hours if you’re in a bit of a hurry but still want amazing results.
Either way, your home will start to smell like a Tex-Mex kitchen. This is the part where I usually make a quick snack like my Carrot Tots to hold the kids over while dinner works its magic.
Step 4: Shred the Chicken
Once the timer goes off, remove the lid and take out the chicken breasts. They should be so tender they practically fall apart. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the crockpot and stir everything together. This step is important because it lets all those juices and spices cling to every piece of chicken.
Step 5: Serve and Enjoy
Now for the best part—eating! You can spoon your Crockpot Santa Fe Chicken over fluffy white or brown rice, wrap it up in warm tortillas, or even pile it high on top of tortilla chips for Santa Fe nachos. Don’t forget a sprinkle of fresh cilantro and maybe a squeeze of lime to brighten everything up.
If you’re making this for a crowd, set up a “taco bar” style spread with toppings like shredded cheese, sour cream, diced avocado, and hot sauce. Let everyone build their own plate—it’s fun, interactive, and keeps picky eaters happy.
💡 Extra Note: This dish makes enough to serve six, but it reheats like a dream. Pack leftovers for lunch, or freeze for busy nights when you just can’t face the stove.
Tips and Tricks for Perfect Crockpot Santa Fe Chicken
- Don’t peek too much: Every time you lift the lid, you add cooking time.
- Make it creamy: Stir in ½ cup sour cream or cream cheese before serving for a richer dish.
- Meal prep magic: This freezes beautifully—just store in freezer bags for up to 3 months.
- Kid hack: Serve with shredded cheese and tortilla chips to win over picky eaters.
Storage
- Fridge: Keep leftovers in an airtight container up to 5 days.
- Freezer: Store cooled portions in freezer bags up to 3 months.
- Reheat: Microwave or stovetop with a splash of broth to keep it juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—thighs stay extra tender and flavorful.
Do I need to cook the beans first?
Nope! Just drain and rinse; they’ll soften right in the crockpot.
Can I double the recipe?
Yes, but make sure your crockpot can handle the volume.
Conclusion
Dinner stress? Solved. With Crockpot Santa Fe Chicken, you’ve got a meal that’s hearty, simple, and packed with flavor. It’s the kind of recipe that makes weeknights feel easy again. Try it this week—you might just find yourself making it on repeat.
If you love this, you might also enjoy my Loaded Potato Salad as the perfect side dish.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Crockpot Santa Fe Chicken
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
Dinner is a breeze when you make Crockpot Santa Fe Chicken. Loaded with chicken, beans, corn, and tomatoes, this flavorful and easy recipe is perfect for busy weeknights.
Ingredients
3 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
¼ cup cilantro, chopped
½ teaspoon black pepper
1 teaspoon salt
1 cup chicken broth
Instructions
1. Mix all the ingredients in a crockpot.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3. Shred the chicken and stir it back into the mixture.
4. Serve over rice or in a tortilla and enjoy!
Notes
Store leftovers in an airtight container for up to 5 days.
Add ½ teaspoon of cayenne pepper for a spicy kick if desired.
Great as taco filling, burrito bowls, or served over salad.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 278
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: crockpot chicken, santa fe chicken, slow cooker chicken, easy chicken dinner, mexican chicken
