Slow Cooker Santa Fe Chicken
Add Preferred SourceThis Slow Cooker Santa Fe Chicken delivers bold Southwest flavor in a cozy, hearty meal that practically cooks itself. Everything simmers together into tender, scoopable perfection while you get on with your day, making it feel like you put in way more effort than you actually did.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This is one of those recipes you’ll come back to again and again. Just load up the slow cooker, let the spices do the heavy lifting, and come back to a filling, flavorful dinner that works for busy nights, meal prep, or feeding a hungry crowd. Serve it straight from the pot or build your own bowls with your favorite toppings; it’s easy, flexible, and always a hit.
Ingredients
- Large chicken breasts – I use boneless, skinless breasts and keep them whole while cooking so they stay juicy and easy to shred.
- Chicken broth – I use low-sodium broth so the dish doesn’t turn overly salty once everything cooks down.
- Diced tomatoes – Use undrained tomatoes so the cooking liquid stays balanced and the rice cooks properly.
- Frozen corn niblets – You can also use a 15-ounce can, drained well.
- Black beans – Drained and rinse the beans. You can also use canned pinto beans or even kidney beans.
- Red onion – Red onion is my go-to here, but you could use any kind of onion.
- Bell peppers – You want a nice combination of colors in your dish.
- Garlic powder – Not garlic salt, or the dish will be too salty.
- Chipotle powder – Adds smoky heat. Use less if you’re sensitive to spice.
- Salt – I use kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Uncooked rice – Use regular long-grain white rice; instant rice will turn mushy in the slow cooker.
How To Make Slow Cooker Santa Fe Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by dicing the onion and bell peppers. I use an alligator chopper to makes quick work of the chopping.
Add the chopped onion and peppers to the bottom of the slow cooker insert. Placing them first helps them soften and absorb flavor as the dish cooks.
Drain and rinse the kidney beans using a fine-mesh strainer, then add them to the slow cooker along with the corn and diced tomatoes.
In a large measuring cup with a spout, whisk together the chicken broth, garlic powder, chipotle powder, and salt. Pour the seasoned broth evenly over the vegetables.
Place the chicken breasts on top of the vegetable mixture. Lightly season them with a pinch of salt, pepper, and garlic powder. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours, until the chicken is tender and easily shreds.
With about 30 to 35 minutes left in the cooking time, stir in the uncooked rice using a long-handled silicone mixing paddle so you can reach the bottom without tearing the chicken. Cover and continue cooking until the rice is tender.
Remove the chicken breasts and transfer them to a cutting board. Shred the meat using two forks or a meat shredder claw set for faster, mess-free shredding. Return the shredded chicken to the slow cooker and stir well to combine with the rice and vegetables.
Switch the slow cooker to High and cook for another 15 to 20 minutes, just until everything is heated through and the flavors finish blending. If the rice is already hot, you can skip this step and serve right away.
Taste and adjust seasoning if needed before serving.
Chef Jenn’s Tips
- Use long-grain white rice for the best texture. Short-grain rice can turn gummy in the slow cooker.
- For extra flavor, use fire-roasted diced tomatoes instead of regular.
- Rotisserie chicken can be used in a pinch. Add it during the last hour with the rice.
Serving Suggestions
Serve Santa Fe Chicken in bowls with warm tortillas, tortilla chips, or cornbread on the side. Top with sour cream, shredded cheese, avocado slices, or fresh cilantro for a build-your-own dinner. A simple green salad or citrus slaw makes a great fresh contrast.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it from drying out.
Slow Cooker Santa Fe Chicken
Ingredients
- 2 large chicken breasts
- 1 ½ cups chicken broth
- 15 ounces diced tomatoes undrained
- 2 cups frozen corn niblets
- 15 ounces black beans drained and rinsed
- 1 medium red onion diced
- 2 medium bell peppers 1 red and 1 yellow, diced
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- 1 teaspoon salt
- black pepper
- 1 cup uncooked rice
Instructions
- Add the diced onion and bell peppers to the slow cooker.
- Stir in the corn, diced tomatoes, and drained kidney beans.
- Whisk the chicken broth, garlic powder, chipotle powder, and salt, then pour over the vegetables.
- Place the chicken breasts on top of the veggies and season lightly with salt and pepper.
- Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours with the lid on.
- Stir in the uncooked rice during the last 30 to 35 minutes of cooking. Remove the chicken and shred it.
- Return the shredded chicken to the slow cooker and stir well. Cook on High for 15 to 20 minutes until heated through.
- If your rice is still hot, just add it to the shredded chicken mixture, then serve.
Notes
Chef Jenn’s Tips
- Use long-grain white rice for the best texture. Short-grain rice can turn gummy in the slow cooker.
- For extra flavor, use fire-roasted diced tomatoes instead of regular.
- Rotisserie chicken can be used in a pinch. Add it during the last hour with the rice.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
