Delicious Crockpot Santa Fe Chicken

“This recipe is a perfect 'dump-and-go' meal that's effortless and SO GOOD!"

- Martha


2 large chicken breasts 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 1 cup basmati rice


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 or Instant Pot.


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


In 1½ cups of organic chicken broth, mix 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. chipotle chili pepper, 1 tsp. cayenne pepper and 1 tsp. salt, and pour into the crock pot/Instant Pot.


Place 2 chicken breasts on top of vegetables. Season with a little salt, pepper and garlic powder. Set the crock pot to “low” (or the Instant Pot to “Slow Cook” on “Medium”). Slow cook for 9 hours.


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


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