Looking for an easy, flavor-packed dinner that basically makes itself? This Santa Fe Chicken recipe is the answer. With tender chicken, black beans, corn, and zesty spices simmered together, it’s the kind of meal that works for busy weeknights and lazy weekends.
You know those days where you stare into the fridge like it’s going to whisper dinner ideas into your ear? Yeah… my fridge is a liar. It just stares back at me with a shrunken orange, two pickles, and a takeout container I'm afraid to open. No dreams coming true here.
Enter Santa Fe Chicken. It's one of those magical meals that makes you look like you have your life together, when really—you just dumped some things in a slow cooker and walked away. Honestly, it feels like cheating.
And it's super versatile. Serve this over rice. Stuff it into tortillas. Scoop it with chips. Or, if the day’s really gone off the rails, just eat it straight from the slow cooker with a fork while crying on the couch. (I won’t tell.)
Basically, it’s dinner without the drama. And if that’s not a life goal, I don’t know what is.
Santa Fe Chicken
This easy slow cooker Santa Fe Chicken recipe combines tender chicken, beans, corn, and spices with a creamy finish for a family-friendly dinner everyone will love.
Ingredients
- 1–2 pounds chicken
- 1 (14.5 oz) can Italian-style diced tomatoes (don’t even drain it—just let that juice live its best life)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen, canned, or liberated from a cob with questionable knife skills)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Creole seasoning
- 2 ounces cream cheese
- 1 cup shredded cheese
- Optional toppings: sour cream or cheese flavored tortilla chips
Instructions
- Plop your chicken in a slow cooker. (Yes, raw. Yes, it feels wrong. Yes, it’s fine.)
- Pour in the tomatoes, beans, corn, onion powder, garlic powder, and Creole seasoning. Give it a half-hearted stir (or don’t—this recipe could not care less).
- Cook on low 6–8 hours, high 3–4 hours. (Translation: toss it in and forget it until dinner magically exists.)
- About 30 minutes before serving, drop in the cream cheese. Let it melt into silky, glorious sauce territory.
- Shred the chicken with forks.
- Serve over rice. Garnish with shredded cheese and tortilla chips if desired.
