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A bowl of Santa Fe Chicken on a lace table cloth.
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4.63 from 8 votes

Easy Crock Pot Santa Fe Chicken

This crock pot Santa Fe chicken is packed with 7 different veggies, spiced with zesty, Tex-Mex flavors and serves at least 6 happy cowboys. It’s also gluten-free and dairy-free! 
Prep Time30 minutes
Crock pot simmering9 hours 30 minutes
Total Time10 hours
Course: Main Course
Cuisine: Tex-Mex
Servings: 6 servings
Calories: 413kcal
Author: Genevieve Morrison

Equipment

  • crock pot or Instant Pot
  • simmering pot to cook 1 cup of basmati rice
  • 8oz. measuring cup
  • cutting board and sharp knife

Ingredients

  • 2 large organic chicken breasts - or 3 small
  • 1½ cups organic chicken broth
  • 15 oz. can of organic tomatoes - diced
  • 15 oz. can of organic corn
  • 15 oz. can of organic kidney beans
  • 1 medium red onion - diced
  • 2 medium bell peppers - 2 colors
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chipotle pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • pepper - just a sprinkle
  • 1 cup basmati rice
US Customary - Metric

Instructions

  • 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. Once finished, simply place it in a container and refrigerate until your chicken is done.
  • Chop your peppers and onions and add to your crock pot or Instant Pot.
  • Add 15 oz. 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 garlic powder, onion powder, chipotle chili pepper, cayenne pepper and sea salt, and pour into the crock pot/Instant Pot.
  • Place 2 chicken breasts on top of the vegetables and season with a little salt, pepper and garlic powder. Set the crock pot to “low” (or the Instant Pot to "Slow Cook" on "Medium") and leave to slow cook for 9 hours.
  • After 9 hours, remove the chicken breasts, and simply shred them on a cutting board with 2 forks.
  • Pour your refrigerated rice and the 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 covered container.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 67g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 722mg | Potassium: 1154mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1945IU | Vitamin C: 69mg | Calcium: 72mg | Iron: 4mg