Crockpot Chicken Santa Fe is an easy slow cooker recipe that is super versatile! Use in tacos, soups and more for an easy one-pot meal! This healthy dump and go meal is super easy to prep in just a few minutes!
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Why This Recipe Works
- Crockpot chicken santa fe is super easy to prep and freeze! One of our faves like slow cooker chicken spaghetti!
- Super versatile - you can add in the veggies, seasonings and spices you want and use this recipe in soup, casserole and burrito bowls. I didn't include black beans in mine, but the traditional recipe includes them.
- You can also make this in the Instant Pot - check out chicken tacos for a similar recipe.
- Kid and family friendly and works with many dietary considerations - chicken santa fe is gluten free and easy to make dairy free or low carb.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Peppers: I recommend a mix of both yellow and red peppers for best flavor.
- Corn: fresh or frozen corn work best chicken santa fe.
- Salsa: Optional but I like the additional zesty flavor it adds. Rotel also works.
- Cheese: Shredded cheddar works - Monterey Jack or Pepper Jack would also be great.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
Begin by seasoning your chicken with salt & pepper, taco seasoning, lime juice and onion powder. Add to the crockpot and cover with broth then toss in ghee, grated garlic and chopped veggies.
Cook on low for 3-4 hours or until it registers 165F on an instant read thermometer. Shred or cut into bite size pieces.
Expert Tips
- Refrigerator storage: store leftovers in an airtight container for up to 4 days.
- Freezer storage: freeze leftovers in a freezer safe container for another easy dinner.
- Serving suggestions:
- Add beans, rice, guacamole or avocado, sour cream and shredded cheese for burrito bowls or in a salad.
- Add to broth for a soup.
- Layer over tortilla chips and sprinkle with cheese for sheet pan nachos.
- Make tacos by adding slow cooked chicken to taco shells and topping with cheese before baking in the oven for 10 minutes at 350F.
- Create a tasty slider sandwich.
- Make a tasty quesadilla.
FAQs
One of my favorite kitchen hacks when making this is to shred it using a hand mixer! Using a hand mixer to shred it is much faster than the two fork method.
One caution, be careful not to over mix as it may become mealy.
I recommend using thawed chicken breasts in the slow cooker. I’m not a huge fan of cooking it with frozen in the crockpot as I’ve found their texture to be less than optimal.
I’ve also run into issues with the center not cooking.
Add in some diced jalapeno or use some Rotel or spicy salsa.
Related Recipes
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Crockpot Santa Fe Chicken
Ingredients
- 1 pound chicken breasts
- 1 teaspoon onion powder salt, pepper, onion powder (to season chicken)
- ½ packet taco seasoning more or less to taste
- 2 cups chicken broth
- juice of 1 lime
- 3 cloves garlic smashed or grated
- 2 tablespoon ghee
- 2 ears fresh corn removed from cobs
- 2 bell peppers red, orange or yellow, chopped
- ¼ cup cilantro
Instructions
- Season chicken breasts with lime juice, garlic powder, salt, pepper, taco seasoning and onion powder. Add to slow cooker. Add in chicken broth. Add in ghee, smashed garlic, and chopped veggies.
- Cook on low for 3 hours or until chicken registers 165F on an instant read thermometer. Add in cilantro and shred.
Notes
- Refrigerator storage: store leftovers in an airtight container for up to 4 days.
- Freezer storage: freeze leftovers in a freezer safe container for another easy dinner.
- Serving suggestions:
- Add beans, rice, guacamole or avocado, sour cream and shredded cheese for burrito bowls or in a salad.
- Add to chicken broth for a Santa Fe Chicken Soup.
- Layer over tortilla chips and sprinkle with cheese for sheet pan nachos.
- Make chicken tacos by adding slow cooked chicken to taco shells and topping with cheese before baking in the oven for 10 minutes at 350F.
- Create a tasty slider sandwich.
- Make a tasty quesadilla.
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