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Crock Pot Santa Fe Chicken

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Crock Pot Santa Fe Chicken made with corn, black beans, tomatoes and seasonings – no pre-cooking, and made with pantry staples.

Slow cooker shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal.Slow Cooker Santa Fe Chicken

This recipe has been one of the most popular recipes on Skinnytaste since I started this little blog. It’s the perfect dump and go slow cooker recipe – no pre-cooking, and made with pantry staples. It’s also healthy, inexpensive and can be enjoyed so many ways. Instant Pot directions are now included!

And if you’re on Weight Watchers it’s now 0 Freestyle Smart Points (minus the toppings and rice).

You can top this with a little sour cream and reduced fat cheddar cheese and call it a meal, but I often serve this over cilantro lime rice or cauliflower rice. And don’t forget the toppings – chopped scallions, fresh cilantro, fat free yogurt or sour cream and cheddar are my favorites. Leftovers are great over baked nachos with reduced fat cheese and jalapeños or served over greens for a Santa Fe Taco Salad. It’s even great used as filling for enchiladas. Here’s the basic recipe, how you use it is completely up to you!

It’s also kid-friendly, freezer friendly and gluten-free. In its’ honor I decided to revive it from the archives and give it some love.

Crock Pot Santa Fe Chicken Freezer and Meal Prep Tips:

  • To meal prep, place in microwave safe plastic or glass containers with rice, quinoa or cauliflower rice and toppings and refrigerate to reheat for the week.
  • To freeze, divide and freeze in 1 cup portions in freezer safe containers for homemade freezer meals, ready anytime. Reheat by thawing overnight in the refrigerator and reheat in the microwave.

How To Make Crock Pot Santa Fe Chicken

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

More Easy Crock Pot Chicken Recipes:

Crock Pot Santa Fe Chicken

4.65 from 153 votes
0
Cals:183
Protein:24
Carbs:17
Fat:3
Slow cooker shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal.
Course: Dinner
Cuisine: American
Slow cooker shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal.
Prep: 5 mins
Cook: 8 hrs
Total: 8 hrs 5 mins
Yield: 8 servings
Serving Size: 3 /4 cup

Ingredients

  • 24 oz chicken breast (1-1/2 lbs)
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans rinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can chicken broth
  • 3 scallions chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper to taste
  • salt to taste

Instructions

  • Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
  • Season chicken breast with salt and lay on top.
  • Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
  • Thirty minutes before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  • Serve over rice or tortillas and with your favorite toppings.

Instant Pot Method:

  • Cook high pressure 25 minutes, quick or natural release.

Last Step:

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Video

Nutrition

Serving: 3 /4 cup, Calories: 183 kcal, Carbohydrates: 17 g, Protein: 24 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 62.5 mg, Sodium: 557.5 mg, Fiber: 3.5 g, Sugar: 3.5 g

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1,042 comments on “Crock Pot Santa Fe Chicken”

  1. Hi!! I currently have this in my crock pot, I have it cooking on high for 6 hours, how will I know it should be less so it doesn’t over cook? Thanks!! 

    1. I had mine cooking for 6 hours also. The chicken was so tender, shredded so easily. It was delicious! Enjoy!

  2. I loved this and based on comments did a few revisions, also made in Instant Pot. Since the tomatoes were undrained I cut way back on broth, 1/2 cup. Added fresh one chopped onion and 4 cloves of garlic. Sprinkled the top with 2 tsp. taco seasoning. Pressure cooked on high for 18 minutes with full natural release.

    1. The chicken will give off a good amount of juices, then there are the tomatoes, and chick broth. You could add more chick broth and call it soup!

      1. I would like to make this into soup.  Any suggestions on how to best do this without compromising the wonderful taste?

  3. Avatar photo
    JENNIFER WILSON

    Hello,
    I chopped onions and fresh garlic. I added garlic powder. This was really easy in the instant pot. Thank you for your recipes.

  4. My family is obsessed with this recipe!! It is constantly asked for dinner! Out of curiosity, would this recipe also work with ground beef? I feel like it would, but I was curious if anyone had tried it?

  5. I used to make this when we hosted athletes from different counties and cultures, when my kids were in school. Always a favorite. Just came across it again a d still a crowd favorite and so easy. 

  6. I want to make this in the Instant Pot and use frozen chicken.  How long do I cook it for?  So I do a quick release?  Do any of the ingredients need to be tweaked for this way of cooking?

    Thank you!!

  7. Avatar photo
    Jane M Southworth

    This is just simple & absolutely fantastic! I added sliced fresh mushrooms & a full Tetra pack of Chicken broth to make an amazing soup. Total keeper!!!

  8. Avatar photo
    Anne Weisbeck

    For many years, Skinnytaste was my go to the website and this was one of my favorite recipes-I cooked it in the instant pot and my only addition was a green pepper.  But two years ago I decided to change my diet to a whole food plant-based diet and sadly, this was no longer in the rotation.  But after coming across the recipe again, I decided to try to adapt it.  I switched out veggie broth for the chicken broth, and used soy curls for the “chicken.” (Seitan chicken would likely work too).  I am very happy to report that is just as good plant-based and it will be going back into the rotation in my home

  9. I’m new to Insta pots. Can y ok double most of these recipes and say cook 3 pound of chicken breasts in a 6 quart insta pot ? Or does that not work?

  10. This was the first recipe I discovered on your site, and it is one of our very favorites! – @alime917