Weeknight dinner has never been easier or tastier with this Santa Fe Chicken! Recipe can be made in the Slow Cooker or Instant Pot for a dish that requires such little prep time.
Another spring evening weeknight is spent at the baseball fields, and I am not complaining one bit! I love this time of year with my favorite sport in full swing, and love how much my kids enjoy playing. Want to know something else I love? Super easy dinners. Like throw everything into a slow cooker or Instant Pot type of super easy. The kind that only requires a few minutes of prep, produces a super tasty meal the whole family loves, and has plenty of leftovers. Yep, that’s this Santa Fe Chicken!!
I love all the flavors in here: plenty of yummy spices, tomatoes, diced green chilis, corn, shredded chicken, beans and topped with everything I love in life!! Several different options when serving this dish. We use it as another excuse for Taco Tuesday, my family’s favorite. It can be wrapped in a tortilla, served over rice, or over a bed of greens. My Cilantro Lime Cauliflower Rice was a perfect addition to this bowl of yumminess!
I had to add a ton of cilantro and avocado and squeeze some fresh lime juice for even more flavor. This was prepped on a weekday afternoon, thrown in the slow cooker, and ready to eat when we got home from a baseball game. I also tried this on a different occasion in my Instant Pot to get it just right. I love that I could use the saute function to boost flavor. The best part, plenty of leftovers! This meal would be perfect for meal prep bowls to make ahead on a weekend and use for lunch or dinners throughout the week.
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Slow Cooker or Instant Pot Santa Fe Chicken
- 1 tbsp chili powder
- 3 tsp cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 2 tsp minced garlic
- 1 tsp oregano
- 1 tsp salt
- 1 tsp chipotle powder optional
- 1 cup frozen corn
- 3/4 cup diced onion about half large onion
- 2 cloves minced garlic
- 1 14 oz can fire roasted tomatoes
- 1 8 oz can diced green chilis
- 1 14 oz can black beans drained
- 1.5 - 2 lbs chicken breast
- 3/4 cup chicken stock or broth
- 2 tbsp apple cider vinegar
- Juice of 1 lime optional
- fresh cilantro for garnish
For the Slow Cooker:
Begin by mixing together all the spices in a small bowl. Set aside.
In your slow cooker combine tomatoes, beans, corn, diced green chilis, and spices. Nestle Chicken on top, then garlic and onion.
Now top with chicken stock and apple cider vinegar.
Cook on low for 4-6 hours or until chicken can be easily shredded apart with a fork.
For the Instant Pot:
Begin my mixing together all the spices in a small bowl. Set aside.
Set your Instant Pot to the saute function. Once hot, coat with oil, then add diced onion, garlic, and corn. Cook for 3-4 minutes, select cancel.
Add tomatoes, chilis, beans, and spices. Mix, then top with chicken. Finally add in broth and apple cider vinegar.
Select the manual function for 8 minutes. Once complete, use a quick release.
Open the lid and shred the chicken. Serve immediately.
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