What ingredients do I need to make Santa Fe Chicken in a slow cooker?

To make Santa Fe Chicken in a slow cooker, you’ll need chicken breasts, canned diced tomatoes with mild green chilies, black beans (rinsed and drained), frozen corn, fresh cilantro, chopped scallions, chicken broth, garlic powder, onion powder, ground cumin, cayenne pepper (adjust to taste), and salt. These ingredients combine to create a flavorful, hearty dish perfect for easy cooking.

How do I cook Santa Fe Chicken in an Instant Pot?

To cook Santa Fe Chicken in an Instant Pot, add all the ingredients to the pot and set it to cook on high pressure for 25 minutes. After cooking, use either a quick or natural pressure release according to your preference. Once done, shred the chicken and stir it back into the sauce for a well-blended, tasty meal.

Can I freeze Santa Fe Chicken for later meals?

Yes, Santa Fe Chicken freezes well if portioned into freezer-safe containers, ideally in 1-cup servings for easy use. When ready to eat, thaw it overnight in the refrigerator and reheat gently in the microwave or on the stove. Keep in mind, freezing may slightly change the texture of cheese if added beforehand.

What are some simple serving ideas for Santa Fe Chicken?

Santa Fe Chicken is versatile and can be served over steamed rice, inside warm tortillas as a filling, or alongside a fresh salad. Common toppings include sour cream, shredded reduced-fat cheddar cheese, extra chopped scallions, fresh cilantro, or fat-free yogurt for added creaminess and flavor.

Is Santa Fe Chicken suitable for kids and special diets?

Yes, this recipe is kid-friendly, gluten-free, and suitable for those looking for a balanced, satisfying meal. It avoids common allergens like gluten, and you can adjust spices like cayenne pepper to make the dish milder for children’s tastes. It also works well for meal prepping and freezing.

Santa Fe Chicken Recipes: Easy Skillet And Crockpot Meals

Ingredients

Scale

2 large chicken breasts, cut in half lengthwise to create 4 thin cutlets

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon ancho chili powder or chili powder (adjust to taste)

½ teaspoon ground cumin

½ teaspoon smoked paprika (optional, for extra smoky flavor)

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil, divided

1 tablespoon butter (optional; omit for dairy-free)

1 large onion, diced (or ½ medium onion, chopped)

5 cloves garlic, minced

1 (15-ounce) can diced tomatoes (or 10–15-ounce can diced tomatoes with mild green chilies), drained

1 (15-ounce) can corn, drained (or 8 ounces frozen corn)

1 (15-ounce) can black beans, drained (rinsed optional)

1 (4.5-ounce) can green chilies (optional, or substitute diced tomatoes with chilies)

Juice of ½ lime

1½ cups shredded Mexican cheese blend (optional for dairy-free)

Fresh cilantro, chopped, for garnish

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Instructions

Prepare ingredients: Wash and dice bell peppers and onions, mince garlic, and rinse black beans.

Season chicken: Pat chicken breasts dry and season both sides evenly with garlic powder, onion powder, ancho or chili powder, cumin, smoked paprika (if using), salt, and black pepper.

Sear chicken: Heat 1 tablespoon olive oil and butter (optional) in a large oven-safe skillet over medium-high heat. Cook chicken cutlets 3–5 minutes per side until golden and nearly cooked through. Remove and set aside.

Sauté vegetables: Add remaining olive oil to skillet. Sauté diced onion for 6–8 minutes until softened, add minced garlic and cook 1 minute until fragrant.

Add beans and corn: Stir in diced tomatoes, corn, black beans, green chilies (if using), lime juice, and any leftover seasoning mix. Cook about 5 minutes until heated through and flavors meld.

Combine and melt cheese: Return chicken to skillet, spoon bean and vegetable mixture over each piece, then top evenly with shredded cheese.

Finish cooking: Cover skillet and cook over medium-low heat 5–7 minutes until cheese melts and chicken reaches internal temperature of 165°F (74°C). Alternatively, heat in preheated 350°F (175°C) oven 5–7 minutes to melt cheese and finish cooking.

Garnish and serve: Remove from heat; sprinkle with fresh cilantro and additional lime juice before serving.

Last Step:

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Notes

✂️ Slice chicken thinly to keep it tender and avoid dryness.
🌶️ For more heat, add cayenne pepper or hot sauce to seasoning or use jalapeños.
🌽 Store-bought taco seasoning can substitute for the homemade spice mix.

Author: Brandi Oshea
Prep Time: 10 minutes
Optional Oven Finishing Time: 7 minutes
Cook Time: 20 to 30 minutes
Category: Main Course
Method: Skillet
Cuisine: Southwestern
Diet: Gluten-Free

Nutrition

Serving Size: 1 chicken cutlet with vegetable mixture
Calories: 448 to 484
Sugar: 3 to 5 g
Sodium: 839 to 1155 mg
Fat: 18 to 25 g
Saturated Fat: 6 to 11 g
Unsaturated Fat: 12 to 14 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 8 to 9 g
Protein: 31 to 39 g
Cholesterol: 81 to 94 mg