Slow Cooked Santa Fe Chicken

Recipe from chef-in-training and skinnytaste.

This could be titled the easiest slow cooker recipe in the world. Its basic ingredients are chicken, black beans, tomatoes with chilies, and corn. Did I mention it’s also cheap?

I made this one before, straight up, and got rave reviews from our company and my husband. But this time around, I decided to make it the way Dad would.


Note the additional ingredients — mostly spices.


Drain the cans and put all ingredients except chicken in the crock pot or slow cooker. I didn’t drain the cans and found that there was just too much liquid. You could also omit the chicken broth and add enough water to cover the chicken instead.


Add chicken. Cook on high for 6 hours or low for 8-10. The longer it cooks, the more tender the chicken will become.


I opted not to shred the chicken and instead serve it whole.


No need to serve with additional veggies. This is a one-dish meal!


Serve with wine, if so desired.

This was for our six-month anniversary, so we served our favorite wines (Easley’s Orchestra Red and Easley’s Pink Catamba) in our wedding goblets, but it works just as well as a casual dish to feed a crowd.

My recipe:

  • 1 ½ lb. chicken (3-4 chicken breasts)
  • 1 can diced tomatoes with mild green chilies, drained
  • 1 can black beans, drained
  • 8 oz. frozen corn
  • 1 (14.4 oz) can chicken broth
  • 1 tsp. EACH garlic powder, Penzeys Northwoods Seasoning or other chicken/fish blend, and Penzeys Arizona Dreaming (substitute cayenne pepper or other spicy blend)
  • Salt and pepper to taste

Combine all ingredients except chicken in crock pot. Lay chicken on top. Cook on low for 10 hours or high for 6.


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One thought on “Slow Cooked Santa Fe Chicken

  1. ynysdyn August 8, 2012 at 1:25 am Reply

    Hmm… I seem to recall actually eating this at your place during a particularly successful double-date 😉 I can personally attest that this recipe is excellent for quickly satisfying a needy stomach.

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