Crockpot Santa Fe Chicken

"Amazing crockpot chicken recipe! So good! Family loved this!"

- Diana H.


2 large chicken breasts 1 cup basmati rice 1½ cups chicken broth 15 oz. can of tomatoes 15 oz. can of corn 15 oz. can of kidney beans 1 medium red onion 2 medium bell peppers 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. chipotle pepper 1 tsp. cayenne pepper 1 tsp. salt sprinkle of pepper


Add 1 cup of basmati rice and 1½ cups of water to a simmering pot (or as directed for 1 cup of rice on your package). Simmer while you prepare your other ingredients. Refrigerate when done.



Chop fresh peppers and onion, and add to your crock pot.


Add the 15oz. can of corn, diced tomatoes, and kidney beans to your crock pot with diced onions and peppers.


Mix together 1½ cups of organic chicken broth, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. chipotle chili pepper, 1 tsp. cayenne pepper and 1 tsp. salt. Pour into the crock pot.


Place 2 chicken breasts on top of vegetables, and season with salt, pepper, and garlic powder. Set the crock pot to “low." Slow cook for 9 hours.


After 9 hours, remove the chicken breasts, and shred them on a cutting board with 2 forks.


Pour refrigerated rice and shredded chicken back into the crock pot, give it a nice stir, turn it to “High” and simmer for another 30 minutes. Serve or refrigerate in a container.