Crockpot Santa Fe Chicken
Crockpot Santa Fe chicken cooks with black beans, corn, mild tomatoes with green chiles, and pantry seasonings. Shredding the chicken back into the tomato-based sauce makes a moist filling for white rice, with cheddar, scallions, and cilantro added to each hot bowl.
Chicken breasts can dry out if left in the slow cooker past doneness. Start checking at the early end of the cook window, then give the shredded chicken a short finish in the sauce.
Ingredients for Crockpot Santa Fe Chicken
Makes 4 generous rice bowls. Prep time: 15–20 minutes. Cook time: about 4–6 hours on LOW or 2–3 hours on HIGH, plus 15–20 minutes after shredding.
- 1½ pounds boneless, skinless chicken breasts, thawed (680g)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels (165g)
- 1 can (10 ounces) mild diced tomatoes with green chiles, undrained
- ¼ cup low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- 1 cup uncooked white rice (185g), cooked separately to yield about 3 cups
- ¾ cup shredded cheddar cheese (85g)
- 3 scallions, thinly sliced
- ¼ cup loosely packed fresh cilantro leaves, chopped
How to Make Crockpot Santa Fe Chicken
- Load the slow cooker: Place the chicken in a 4- to 6-quart slow cooker. Add the beans, corn, undrained tomatoes, broth, cumin, chili powder, garlic powder, onion powder, and salt. Spread the mixture around and over the chicken, then cover.
- Cook and check: Cook on LOW for approximately 4–6 hours or HIGH for approximately 2–3 hours. Begin checking the thickest breast after 4 hours on LOW or 2 hours on HIGH. Remove the chicken for shredding when the thickest part reaches 165°F (75°C) and it pulls apart readily. Do not leave it in until the end of the time range if it is already done.
- Shred and return: Shred the chicken with two forks and stir it back into the bean-and-tomato mixture. Cover and cook for another 15–20 minutes on LOW, or briefly on HIGH if that was your cooking setting. The shreds should be coated and moist, with whole beans and corn still visible. Taste and adjust the salt.
- Cook the rice separately: Near the end of the chicken’s cooking time, prepare the white rice according to its package directions. Fluff it and divide it among four bowls. Do not add uncooked rice to the slow cooker; it can turn mushy in the sauce.
- Assemble the bowls: Spoon the hot chicken mixture over the rice, leaving some rice visible around the edges. Sprinkle cheddar over the filling so it melts, then add the scallions and cilantro.
When Is the Chicken Done?
Breast thickness and slow-cooker performance affect the finish time. Check the thickest part with an instant-read thermometer rather than relying on the clock alone. Once the chicken reaches 165°F and pulls apart easily, shred it; prolonged cooking after that point can dry out breast meat.
How to Keep the Rice Bowls from Getting Watery
The undrained tomatoes and chicken release liquid as they cook, so add only the measured ¼ cup of broth. Stirring the shreds back into the sauce helps coat them. When serving, use a serving spoon to lift out the filling and leave excess free liquid in the cooker rather than pouring it over the rice.
Serving and Variations
For the rice bowls, put cheddar on the hot chicken so it melts, then add scallions and cilantro just before serving. Lime wedges or hot sauce can be offered at the table. Leftover chicken filling also works in tortillas or over greens.
Boneless, skinless chicken thighs can replace the breasts, but check their temperature and tenderness independently; the breast cooking window is not a guaranteed schedule for thighs.
For another slow-cooker chicken dinner, try slow cooker chicken enchiladas. For a different slow-cooker meal served with rice, see slow cooker chicken jambalaya.
Storing and Reheating
Refrigerate cooled chicken filling in an airtight container for up to 3–4 days. Keep the rice and fresh toppings separate when practical. Reheat the filling in the microwave until hot throughout or warm it in a saucepan over medium heat. Reheat the rice separately, then add the cheddar and fresh garnishes.
Freeze the chicken filling in individual freezer-safe portions without the cheese or fresh toppings. Thaw overnight in the refrigerator before reheating.
Nutrition
Approximate per generous rice bowl, including rice, cheddar, and garnishes: 590 calories, 54g protein, 13g fat, and 63g carbohydrates. Approximate per 100g of the assembled dish: 130 calories, 12g protein, 3g fat, and 14g carbohydrates. Values vary with ingredient brands, cooked rice weight, and how much sauce is served.
Equipment
- 4- to 6-quart slow cooker
- Instant-read thermometer
- Two forks
- Saucepan for rice
Ingredients
For the Chicken
- 1.5 lb boneless, skinless chicken breasts, thawed (680 g)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels (165 g)
- 1 can (10 oz) mild diced tomatoes with green chiles, undrained
- 1/4 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
For Serving
- 1 cup uncooked white rice (185 g), cooked separately to yield about 3 cups
- 3/4 cup shredded cheddar cheese (85 g)
- 3 scallions, thinly sliced
- 1/4 cup loosely packed fresh cilantro leaves, chopped
Instructions
- Place the chicken breasts in a 4- to 6-quart slow cooker.
- Add the black beans, corn, tomatoes, broth, cumin, chili powder, garlic powder, onion powder, and salt. Spread the mixture around and over the chicken, then cover.
- Cook on LOW for approximately 4–6 hours or HIGH for approximately 2–3 hours. Begin checking the thickest breast after 4 hours on LOW or 2 hours on HIGH.
- When the thickest part of the chicken reaches 165°F (75°C) and the meat pulls apart readily, remove the chicken from the slow cooker.
- Shred the chicken with two forks and stir it back into the bean-and-tomato mixture. Cover and cook for another 15–20 minutes on LOW, or briefly on HIGH if using that setting. Taste and adjust the salt.
- Near the end of the chicken’s cooking time, cook the rice according to its package directions. Fluff and divide among four bowls.
- Spoon the chicken mixture over the rice, leaving some rice visible around the edges. Sprinkle with cheddar, then add the scallions and cilantro.
Tips
- Check the thickest part of the chicken with an instant-read thermometer instead of relying only on the cook time.
- Remove the chicken as soon as it reaches 165°F (75°C) and pulls apart easily to help prevent dry breast meat.
- Use only the measured 1/4 cup of broth; the tomatoes and chicken release additional liquid as they cook.
- Lift the filling out with a serving spoon and leave excess free liquid in the slow cooker to keep the rice bowls from getting watery.
- Cook the rice separately rather than adding uncooked rice to the slow cooker.
Variations
- Chicken Thigh Santa Fe Bowls: Replace the chicken breasts with boneless, skinless chicken thighs and check their temperature and tenderness independently.