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!
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
This post may contain paid links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
Jump to:
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
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
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
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Crockpot Santa Fe Chicken
Ingredients
- 1 pound chicken breasts
- ½ teaspoon salt to season chicken
- ¼ teaspoon pepper to season chicken
- ½ teaspoon onion powder to season chicken
- ½ teaspoon garlic powder
- 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 butter
- 2 ears fresh corn removed from cobs
- 2 bell peppers red, orange or yellow, chopped
- ¼ cup cilantro
- 16 oz salsa use as a topping or add to the crock pot
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 butter, smashed garlic, chopped veggies, and salsa if using.1 pound chicken breasts, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ packet taco seasoning, 2 cups chicken broth, juice of 1 lime, 3 cloves garlic, 2 tablespoon butter, 2 ears fresh corn, 2 bell peppers, 16 oz salsa
- Cook on low for 3 hours or until chicken registers 165F on an instant read thermometer. Add in cilantro and shred.¼ cup cilantro
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.
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
Jane says
This is the most poorly written recipe I’ve ever encountered. It came out as a soup. No where in here does it say what to do with the salsa so we just drained the chicken broth from the crockpot, put what he had on a tortilla and then added the salsa. This was absolutely an awful worded recipe.
Lyndsey Piccolino says
Thank you for your feedback. I’m sorry to hear the recipe didn’t turn out as you hoped. It sounds like there may have been some confusion regarding the salsa. If you revisit the entire blog post, you’ll find additional context regarding its use as optional. You can also refer to the recipe notes for suggestions on how to serve the recipe. Thank you for your input, hopefully it is now more clear.
Katie says
I see salsa as an ingredient in the picture but not in the written recipe. How much do you add?
Lyndsey Piccolino says
Sorry about that! I will update the recipe card. It is one jar (usually 16 oz.)