Effortless Santa Fe Chicken: A Flavor-Packed Slow Cooker Recipe

This Santa Fe Chicken recipe is the ultimate weeknight dinner solution. Toss everything into your slow cooker in the morning (or even the night before!), and come home to a delicious, healthy, and satisfying meal that practically cooks itself. It’s packed with flavor, incredibly versatile, and requires minimal effort. Forget takeout – this slow cooker Santa Fe chicken is your new go-to comfort food!

## Why You’ll Love This Slow Cooker Santa Fe Chicken

* **Simple Ingredients:** This recipe uses pantry staples and readily available fresh ingredients.
* **Minimal Effort:** The slow cooker does all the work! Just dump and go.
* **Flavorful and Delicious:** The combination of chicken, beans, corn, salsa, and spices creates a symphony of Southwestern flavors.
* **Healthy and Nutritious:** Packed with protein, fiber, and vegetables, this is a guilt-free meal.
* **Versatile:** Serve it over rice, in tacos, in salads, or on its own. The possibilities are endless!
* **Perfect for Meal Prep:** This recipe makes a large batch, perfect for meal prepping lunches or dinners for the week.
* **Freezer-Friendly:** Leftovers freeze beautifully, making it a convenient option for busy schedules.
* **Crowd-Pleasing:** Everyone loves this dish, making it perfect for potlucks, gatherings, or family dinners.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this amazing slow cooker Santa Fe chicken:

* **Chicken Breasts:** I recommend using boneless, skinless chicken breasts for convenience. You can also use chicken thighs, but the cooking time may need to be adjusted slightly. About 2-2.5 pounds is ideal.
* **Black Beans:** One can (15 ounces), rinsed and drained. Black beans add a hearty texture and earthy flavor.
* **Corn:** One can (15 ounces), drained, or frozen corn. Corn adds sweetness and a pop of color.
* **Diced Tomatoes:** One can (14.5 ounces), undrained. Diced tomatoes provide acidity and moisture.
* **Salsa:** Choose your favorite salsa! A mild, medium, or hot salsa will all work, depending on your spice preference. About 16 ounces.
* **Cream Cheese:** Adds creaminess and richness to the sauce. Use full-fat or reduced-fat cream cheese. 4 ounces.
* **Chili Powder:** Adds warmth and depth of flavor. 1-2 tablespoons, depending on your spice preference.
* **Cumin:** A classic Southwestern spice that adds earthy notes. 1-2 teaspoons.
* **Garlic Powder:** Enhances the overall flavor of the dish. 1 teaspoon.
* **Onion Powder:** Adds a subtle onion flavor. 1 teaspoon.
* **Salt and Pepper:** To taste.
* **Optional Toppings:** Shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, chopped cilantro, diced avocado, green onions, tortilla chips.

## Step-by-Step Instructions

This recipe is incredibly easy to follow! Here’s a detailed step-by-step guide to making your slow cooker Santa Fe chicken:

**Step 1: Prepare the Chicken**

* If using frozen chicken breasts, thaw them completely before starting. Pat the chicken breasts dry with paper towels. This helps them to brown better and absorb the flavors of the sauce.

**Step 2: Combine Ingredients in the Slow Cooker**

* In the slow cooker, combine the black beans, corn, diced tomatoes (undrained), salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine.

**Step 3: Add the Chicken**

* Place the chicken breasts on top of the bean and corn mixture in the slow cooker. Make sure the chicken is mostly submerged in the sauce. If necessary, you can add a little bit of chicken broth or water to ensure the chicken is covered.

**Step 4: Cook the Chicken**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Cooking time will vary depending on your slow cooker, so check the chicken for doneness after the minimum cooking time.

**Step 5: Shred the Chicken**

* Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

**Step 6: Add Cream Cheese**

* Return the shredded chicken to the slow cooker. Add the cream cheese and stir until it is melted and incorporated into the sauce. This will create a creamy and delicious sauce.

**Step 7: Serve and Enjoy!**

* Serve the slow cooker Santa Fe chicken immediately. Garnish with your favorite toppings, such as shredded cheese, sour cream, cilantro, or avocado.

## Tips and Variations

Here are some tips and variations to customize this slow cooker Santa Fe chicken recipe to your liking:

* **Spice Level:** Adjust the amount of chili powder and salsa to control the spice level. For a milder dish, use a mild salsa and less chili powder. For a spicier dish, use a hot salsa and add a pinch of cayenne pepper.
* **Chicken Thighs:** You can substitute chicken thighs for chicken breasts. Chicken thighs are more forgiving and tend to stay moist during the slow cooking process. However, they may require a slightly longer cooking time.
* **Vegetarian Option:** Omit the chicken and add more beans and vegetables, such as bell peppers, zucchini, or sweet potatoes. You can also add a can of drained and rinsed chickpeas or kidney beans for extra protein.
* **Add Vegetables:** Feel free to add other vegetables to the slow cooker, such as diced bell peppers, onions, or jalapeños. Add them along with the other ingredients in Step 2.
* **Cornstarch Slurry:** If you want a thicker sauce, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
* **Lime Juice:** Add a squeeze of lime juice to the slow cooker during the last 30 minutes of cooking for a bright and tangy flavor.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.
* **Rotel Tomatoes:** Substitute the diced tomatoes with a can of Rotel tomatoes (diced tomatoes with green chilies) for a spicier kick.
* **Canned Green Chilies:** Add a small can of diced green chilies for extra flavor.
* **Beans:** You can use different types of beans, such as pinto beans, kidney beans, or white beans.
* **Sweet Potatoes:** Add diced sweet potatoes for sweetness and texture.
* **Serve it Over Quinoa:** For a healthier alternative to rice, serve the chicken over cooked quinoa.

## Serving Suggestions

This slow cooker Santa Fe chicken is incredibly versatile and can be served in many different ways:

* **Tacos:** Spoon the chicken mixture into warm tortillas and top with your favorite taco toppings, such as shredded cheese, sour cream, salsa, lettuce, and tomatoes.
* **Burrito Bowls:** Layer rice, chicken, black beans, corn, and your favorite toppings in a bowl for a delicious and customizable burrito bowl.
* **Salads:** Top a bed of lettuce with the chicken, black beans, corn, salsa, and a creamy dressing for a flavorful Southwestern salad.
* **Nachos:** Spread tortilla chips on a baking sheet, top with the chicken mixture and shredded cheese, and bake until the cheese is melted and bubbly.
* **Quesadillas:** Fill tortillas with the chicken and shredded cheese and cook in a skillet until golden brown and the cheese is melted.
* **Baked Potatoes:** Top baked potatoes with the chicken, sour cream, cheese, and green onions for a hearty and satisfying meal.
* **Stuffed Bell Peppers:** Fill bell peppers with the chicken mixture and bake until the peppers are tender.
* **Enchiladas:** Roll the chicken mixture into tortillas, top with enchilada sauce and cheese, and bake until bubbly.
* **Soup:** Add chicken broth to the mixture and simmer for a comforting and flavorful soup.
* **On Its Own:** Enjoy it straight from the slow cooker with a side of cornbread or a simple salad.

## Make-Ahead Instructions

This slow cooker Santa Fe chicken is perfect for meal prepping! You can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook.

* **Prep the Ingredients:** Chop the vegetables, measure out the spices, and rinse and drain the beans and corn. Store everything in separate containers or zip-top bags.
* **Combine Ingredients:** You can even combine all the ingredients (except the cream cheese) in a large zip-top bag and store it in the refrigerator for up to 24 hours. When you’re ready to cook, simply dump the contents of the bag into the slow cooker.

## Storage Instructions

* **Refrigerate:** Leftover slow cooker Santa Fe chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the chicken in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the chicken in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the chicken in the microwave on high for 1-2 minutes, or until heated through, stirring halfway through.
* **Slow Cooker:** Reheat the chicken in the slow cooker on low for 1-2 hours, or until heated through.

## Recipe Card

**Slow Cooker Santa Fe Chicken**

A simple and delicious slow cooker recipe packed with Southwestern flavors. Perfect for a weeknight dinner or meal prepping.

**Prep Time:** 10 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)
**Yields:** 6-8 servings

**Ingredients:**

* 2-2.5 pounds boneless, skinless chicken breasts
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can corn, drained (or frozen corn)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (16 ounce) jar salsa (mild, medium, or hot)
* 4 ounces cream cheese, softened
* 1-2 tablespoons chili powder, to taste
* 1-2 teaspoons cumin, to taste
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, cilantro, avocado, green onions, tortilla chips

**Instructions:**

1. Place chicken breasts in the slow cooker.
2. Add black beans, corn, diced tomatoes, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Remove the chicken from the slow cooker and shred with two forks.
5. Return the shredded chicken to the slow cooker. Add the cream cheese and stir until melted and incorporated.
6. Serve immediately with your favorite toppings.

**Notes:**

* Adjust the amount of chili powder and salsa to control the spice level.
* You can substitute chicken thighs for chicken breasts, but adjust the cooking time accordingly.
* Feel free to add other vegetables to the slow cooker, such as bell peppers, onions, or jalapeños.
* If you want a thicker sauce, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on toppings)
* Protein: 40-50 grams per serving
* Fat: 15-25 grams per serving
* Carbohydrates: 20-30 grams per serving

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

## Frequently Asked Questions (FAQ)

* **Can I use frozen chicken?** While it’s best to use thawed chicken for optimal results, you can cook frozen chicken in the slow cooker. However, it may take longer to cook, and the texture may be slightly different. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.
* **Can I make this in an Instant Pot?** Yes! Follow the same recipe, but cook on high pressure for 10-12 minutes, followed by a natural pressure release of 10 minutes, then a quick release. Shred the chicken and stir in the cream cheese as directed.
* **How can I prevent the chicken from drying out?** Make sure the chicken is mostly submerged in the sauce. If necessary, add a little bit of chicken broth or water. Also, avoid overcooking the chicken.
* **Can I add other beans?** Yes, feel free to add other types of beans, such as pinto beans, kidney beans, or white beans. Just be sure to rinse and drain them before adding them to the slow cooker.
* **What if I don’t have cream cheese?** You can substitute sour cream or Greek yogurt for the cream cheese. Add it during the last 30 minutes of cooking to prevent it from curdling.
* **Can I make this spicier?** Absolutely! Use a hot salsa, add a pinch of cayenne pepper, or include diced jalapeños in the slow cooker.
* **Can I freeze leftovers?** Yes, this recipe freezes beautifully. Allow the chicken to cool completely before transferring it to an airtight container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Conclusion

This slow cooker Santa Fe chicken is a game-changer for busy weeknights. It’s easy to make, incredibly flavorful, and endlessly versatile. With minimal effort, you can enjoy a healthy and satisfying meal that everyone will love. So, ditch the takeout menus and give this recipe a try – you won’t be disappointed! Enjoy!