Recipe: Crock Pot santa Fe Chicken

I always love to find new crock pot recipes that my family enjoys.  It is so nice to be able to pop your healthy food into your crock pot with some spices and have dinner ready to go at dinner time.  Our crock pot is a must have to help our healthy eating journey!  This Santa Fe Chicken is so yummy!  It is really good even by itself but is super yummy over a nice pile of brown rice or even wrapped into a tortilla.


1 1/2 lbs of chicken or 3 cups of shredded cooked chicken

2 – 14.5 oz cans of diced tomatoes with juice (with chiles or garlic for a little extra spice)

15 oz can of black or kidney beans (my children prefer kidney beans)

8-10 oz of frozen or canned corn

14.5 oz of chicken broth (I used 1 pint of homemade canned chicken broth)

1 tsp of garlic, minced or powder

1 tsp of onion powder or 1/2 small onion chopped

1 tsp cumin

Salt & Pepper to taste


Combine your chicken broth, tomatoes, beans, corn, spices, onion and garlic in your crock pot.  If you are using cooked chicken stir it in.  If you are using raw chicken, lay it on top.  If you are using cooked chicken, you can cook it on low all day on low until you are  ready or cook on high at least 3 hours.  If using raw chicken, cook on low for 10 hours or high for 6 hours.  At least thirty minutes before serving, remove your chicken and shred if needed.  Return it to the slow cooker and stir together.   Add extra salt and pepper to taste.

Serve over brown rice, in tortillas or with tortilla chips.  We enjoyed adding some cheddar cheese, sour cream and even guacamole would be pretty amazing!  The reality is, you could add more or less of something to your family’s taste.

The original recipe that I altered for our tastes can be found here.

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