Crock Pot Santa Fe Chicken Slowcooker Southwestern Shredded Chicken
Table of Contents
Recipe Introduction
Crock Pot Santa Fe Chicken hooked me on weeknight slow cooking. I made it after a long day. The dish screams smoky, tangy, bright flavors.
Oh my gosh, this is basically a comfort fiesta. Fun fact: slow cookers became a kitchen staple in the 1970s and still save time.
I always say, this is my go-to for lazy dinners.
Origin wise, this is rooted in Southwestern New Mexican flavors. Think green chiles, cumin, and salsa. It borrows from Santa Fe and home cooking traditions.
Difficulty is easy and mostly dump and-go. Prep takes 15 minutes. Cook time is 3.5– 4 hours on LOW or 2– 3 hours on HIGH .
Yields about six servings, roughly one cup each. Great for family dinners. Perfect for tacos, bowls, or nachos.
Top health perk is high protein and fiber. Chicken and beans keep you full. It’s a sensible weeknight meal.
Serve it for casual gatherings or meal prep. It shines at taco nights and potlucks. Leftovers improve overnight, honestly.
What makes this special is the mix of textures. Tender shredded chicken meets beans and sweet corn. Lime and cilantro add a fresh finish.
I tried thighs first for juiciness. Then I used breasts and learned to watch cook time. Browning the chicken made a big flavor difference.
If you like recipes from blogs, try Crockpot Santa Fe Chicken Skinnytaste for another take. For more ideas, search Crock Pot Cooking and Crockpot Chicken tips.
This also works as Slow Cooker Santa Fe Chicken for meal planning.
Craving shredded taco filling? This turns into great Crockpot shredded chicken tacos . Want more heat? Use a classic Santa Fe chicken recipe with green chiles .
For a heartier pot, think Crock Pot salsa chicken with beans and corn .
Ready to gather ingredients? Below you’ll find a clear list. Let’s move on to the ingredient section and get this party in the Crock Pot started.
Ingredients & Equipment
"Hands off cooking wins weeknights," my friend always says. I made this as proof. This is the ingredient and tool list for Crock Pot Santa Fe Chicken .
It keeps weeknights easy. It feeds a crowd too.
Main Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs or breasts.
- 1 cup (240 ml) mild salsa.
- 1 cup (240 ml) low-sodium chicken broth.
- 1 (4 oz / 113 g) can diced green chiles, drained.
- 1 cup (150 g) diced yellow onion.
- 1 cup (150 g) diced bell pepper.
- 2 3 cloves garlic, minced (about 1 tbsp / 9 g ).
- 1 (15 oz / 425 g) can black beans, drained.
- 1 (15 oz / 425 g) can sweet corn, drained.
Quality tips. Use fresh onions and crisp peppers. Choose salsa with visible herbs. Pick chicken with no added solutions. Thighs give more forgiving juiciness.
Seasoning Notes
Essential blend: 2 tsp (6 8 g) chili powder, 1 tsp (2.5 g) ground cumin, ½ tsp (1.5 g) smoked paprika, ½ tsp (3 g) kosher salt, ¼ tsp (1 g) black pepper, ½ tsp (1 g) oregano.
Flavor boosters: fresh 1 tbsp (15 ml) lime juice and 2 tbsp chopped cilantro. Add 4 oz (115 g) cream cheese for creaminess. For heat, add chipotle in adobo.
Quick subs: no green chiles? Use roasted poblano. No black beans? Try pinto beans. No cream cheese? Use Greek yogurt.
This mix works for Crockpot Chicken, Slow Cooker Santa Fe Chicken, and Crockpot shredded chicken tacos. It also fits Crock Pot salsa chicken with beans and corn recipes.
I once swapped breasts for thighs. It still rocked.
Equipment Needed
- 4 6 quart (3.8 5.7 L) Crock Pot or slow cooker.
- Cutting board and chef’s knife.
- Measuring cups and spoons.
- Two forks or stand mixer paddle for shredding.
- Can opener.
Household alternatives. No slow cooker? Use a Dutch oven at low oven heat. No stand mixer? Shred with forks. No measuring spoons? Eyeball teaspoons carefully.
This is perfect for Crockpot chicken meal prep and Southwestern slow cooker chicken nights. I love the leftovers in burrito bowls. You will too.
Cooking Method
Fun fact: slow cookers became a kitchen staple in the 1970s. They saved busy cooks then. They still save me now.
This Crock Pot Santa Fe Chicken is perfect for that hands off vibe. I call it weeknight magic.
Prep Steps
Get your mise en place. Dice onion and bell pepper. Mince garlic. Open cans and rinse beans. Measure spices.
Save time by layering ingredients. Put chicken in first. Pour liquids next. Toss in veggies and spices. This makes cleanup easier.
Safety first, always. Use a food thermometer. Make sure the chicken hits 165° F 74° C before serving. Never leave a slow cooker unattended for long.
step-by-step Process
- Sear chicken briefly in a hot skillet, one to two minutes per side, for flavor.
- Place chicken in Crock Pot, add salsa, broth, green chiles, onion, pepper, garlic, and spices.
- Cook covered on LOW for 3.5– 4 hours or on HIGH for 2– 3 hours .
- Check doneness when the chicken pulls apart easily with two forks. The meat should shred with no resistance.
- Remove or shred in the pot, then stir in beans and corn. Add cream cheese now if using, and stir until melted.
- Finish with lime juice and cilantro, taste and adjust salt.
Visual cues matter. The sauce should thicken slightly. The chicken should shred with little effort. If sauce runs thin, cook uncovered on HIGH for 10– 15 minutes to reduce.
Pro Tips
Use thighs for juicier results, though breasts work fine. Brown meat first for added depth. Shred directly in the pot to keep juices.
Avoid over salting early. Canned ingredients vary in salt. Season at the end. Common mistake: overcooking on HIGH. Check early.
make-ahead option: cool fully and refrigerate up to four days, or freeze up to three months. Reheat gently, add a splash of broth if dry.
I once tripled this recipe for a game day. Leftovers became Crockpot shredded chicken tacos the next week. Honestly, it only got better.
If you like Crock Pot salsa chicken with beans and corn, this will be your new staple.
Recipe Notes quick tips and real talk
If you try my Crock Pot Santa Fe Chicken, you’ll fall in love. Slow cooking feels like magic. “Slow cooking is a long, gentle hug for food.” Trust me it works.
Serving Suggestions
Serve this as tacos or bowls. For tacos, pile into warm tortillas. These make amazing Crockpot shredded chicken tacos.
Make a bowl with cilantro lime rice. Add black beans and corn. It’s basically a Southwestern slow cooker chicken party.
For sides, try elote or a crisp green salad. Drinks? A light lager or iced hibiscus tea pairs nicely. I once served this with margaritas. Big hit.
Storage Tips
Cool leftovers before storing. Refrigerate in an airtight container up to 4 days. Freeze portions for up to 3 months.
Reheat gently on the stove. Add a splash of broth if dry. Microwave in short bursts and stir. Always check internal temperature after reheating.
Cooked chicken should reach 165° F ( 74° C) .
Variations
Want it lighter? Use chicken breasts and skip the cream cheese. That cuts fat but keeps flavor. For creamy vibes, stir in 4 ounces cream cheese.
Make it vegan by swapping shredded jackfruit. Or add roasted sweet potato for more substance. Seasonal swap: swap canned corn for fresh summer corn.
In winter, use fire roasted canned tomatoes. I’ve tried both summer wins for sweetness.
Nutrition Basics
Per serving this yields about 330 calories. Expect roughly 34 g protein. Fiber comes from beans and corn. It’s a balanced, protein forward meal.
Key benefits: high protein, decent fiber, and pantry friendly. Great for Crockpot chicken meal prep and busy weeks. If you follow Skinnytaste style swaps, you can trim calories even more.
Final thought
Oh my gosh, this recipe saves me on hectic nights. It’s forgiving and flexible. If you’re new to Crock Pot Cooking, start here.
Give it a go. You’ll love how easy Santa Fe Chicken is.
Frequently Asked Questions
What is Crock Pot Santa Fe Chicken and what does it taste like?
Crock Pot Santa Fe Chicken is a slow cooker dish of shredded chicken simmered in salsa, green chiles and Southwestern spices like cumin and smoked paprika, finished with lime and cilantro.
It has bright, tangy notes from the salsa and lime, a gentle smoky warmth from paprika and chiles, and is very versatile great for tacos, bowls or served over rice.
How long should I cook the chicken so it stays juicy and shreds easily?
Cook on LOW for 3.5 4 hours or on HIGH for 2 3 hours; the chicken should reach 165°F (74°C) and pull apart easily with two forks. For the juiciest result use thighs (they’re more forgiving), and if you’re worried about dryness brown the chicken briefly in a skillet beforehand think of it like giving the dish a quick sear for extra pub-style flavour.
Can I meal prep, refrigerate or freeze Crock Pot Santa Fe Chicken?
Yes store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months after cooling completely and portioning. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of broth to restore moisture; taste and add a squeeze of lime or a pinch of salt after reheating to brighten the flavours.
How can I change the heat level or swap ingredients without ruining the texture?
To make it spicier add 1 2 minced chipotle peppers in adobo or a spoonful of adobo sauce; to mellow heat use mild green chiles and cut back on chili powder, or stir in cream cheese or Greek yogurt at the end to soften the kick.
Swap thighs for breasts if you prefer leaner meat, but reduce cook time slightly and watch closely to avoid drying alternatively add extra veggies or beans for bulk and texture.
Is this recipe healthy and how can I make it lower in sodium or lighter?
Per the recipe it’s roughly 330 kcal, 34 g protein and about 520 mg sodium per serving, though toppings and cheese will raise those numbers so it’s a solid protein rich option for weeknight meals.
To reduce sodium, use low-sodium chicken broth and no-salt added salsa, rinse canned beans well, and skip or reduce added cheese; you can also serve it over salad greens instead of rice or tortillas for a lighter meal.
Crock Pot Santa Fe Chicken Slowcooker Southweste
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 330 kcal |
|---|---|
| Protein | 34 g |
| Fat | 12 g |
| Carbs | 22 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 520 mg |