Santa Fe Crock Pot Chicken is the perfect all in one meal! An easy crock pot meal that is perfect served as is, over rice, in tortillas or as a meal of nachos.
You can even double up the broth and you have a great soup. This crockpot Santa Fe Chicken recipe has been lightened up from other popular recipes that contain cream cheese and other less healthy ingredients to create a more figure friendly dinner.
Not only is a it light meal but it couldn’t be easier- just toss everything in a pot in the morning and come home to a hot, filling, and tasty meal ready to serve.
Ingredients:
2 cups low sodium chicken broth
15 oz. can black beans
15 oz. corn-canned or frozen
14.4 oz. can Rotel ( diced tomatoes with green chilies)
3 large boneless, skinless chicken breasts (approx. 1.5 lbs)
1 tsp. Garlic powder
1 tsp. onion powder
1 tsp. Ground cumin
1 tsp. chili powder
Directions:
Drain black beans, and corn. Rinse well to reduce sodium.
Lay chicken in bottom of crockpot, cover with chicken broth.
Pour in beans, corn, Rotel, and seasonings.
Cover and cook on low heat for 6-7 hours or high for 4-5 hours.
Shred chicken using two forks to pull apart pieces, stir well.
Top with fat free Greek yogurt and diced scallions.
Serve and enjoy!
Crockpot Santa Fe Chicken
Ingredients
- 2 cups low sodium chicken broth
- 15 oz. can black beans
- 15 oz. corn-canned or frozen
- 14.4 oz. can Rotel, diced tomatoes with green chilies
- 3 large boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 tsp. Garlic powder
- 1 tsp. onion powder
- 1 tsp. Ground cumin
- 1 tsp. chili powder
Instructions
- Directions:
- Drain black beans, and corn. Rinse well to reduce sodium.
- Lay chicken in bottom of crockpot, cover with chicken broth.
- Pour in beans, corn, Rotel, and seasonings.
- Cover and cook on low heat for 6-7 hours or high for 4-5 hours.
- Shred chicken using two forks to pull apart pieces, stir well.
- Top with fat free Greek yogurt and diced scallions.
Kristy
Wednesday 27th of October 2021
Can you use frozen chicken for this?
Michele Brosius
Friday 29th of October 2021
Not sure. That may be a problem with the chicken not getting to temperature fast enough. I wouldn't do it.
Alice
Monday 20th of May 2019
Hello! I've made this recipe 3 times now and we absolutely love it! I use our favorite salsa instead of the Ro-tel, because it has much more depth of flavor and kick. I also add a few shakes of "Slap Ya Mama" seasoning because we like spicy. My husband LOVES this recipe and eats it with corn tortillas and corn chips. I love it as a stew or rolled in a flour tortilla for a quick lunch. Thanks so much for this recipe!
Michele Brosius
Wednesday 22nd of May 2019
Thank you fro stopping by! I am glad you like the recipe, hubby, too. The tortilla roll-ups for a quick lunch is a fabulous idea. Best, Michele
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