If you're looking for something quick, healthy and super satisfying, you're in the right spot. Even my 3 year old loved this Crock Pot Santa Fe Chicken so much that he had seconds and asked for it again for lunch the next day. That never happens... unless we have hotdogs. :/
When it comes to crock pot recipes, I'm pretty picky as I've mentioned before. It can't be bland or mushy or goopy or any of those fun ways crock pot recipes often turn out. This Santa Fe Chicken was none of those things. Instead it had a bright, fresh flavor, rich (but healthy) sauce and tender chicken.
The key to the proper texture is to not overcook the recipe, 5-6 hours is plenty of time.
What gives it that memorable "Santa Fe" flavor is the combination of the ranch dressing mix and chili powder and the last minute addition of fresh cilantro. I used Mexicorn when I made this, but I'm thinking that shoepeg corn would be sweet change.
I served this over Cilantro Lime Rice, but plain brown rice would work just fine.
Crock Pot Santa Fe Chicken
3 boneless, skinless chicken breasts, frozen
1/2 onion, finely chopped
2 cloves garlic, minced
1 can corn
1 can tomatoes with chilies
1 can black beans, rinsed and drained
1 pkg. Ranch dressing mix
1 Tbsp. cumin
1 1/2 tsp. chili powder
1 (8 oz.) pkg. 1/3 less fat cream cheese
handful of cilantro, chopped
- Place chicken, onion, garlic, corn, tomatoes with chilies and black beans in crockpot. Sprinkle dressing mix, chili powder and cumin over the the chicken and veggies. Place cream cheese on the very top.
- Cook 5-6 hours on low.
- Shred chicken and stir in cream cheese and cilantro.
- Serve over Cilantro Lime Rice.