Easy Slow Cooker Santa Fe Chicken

Added homemade guacamole, sour cream and cheese! Delicious!

YUM! I did make some changes (I swore, I wasn’t going to be someone who would leave a review if I changed anything but here I am….). I used pinto beans (I’m not a fan of black beans). I also used taco mix and ranch mix instead of all the spices. I put all the ingredients in the slow cooker and had it on low for 6 hours, my slow cooker automatically switches to warm when the time is completed so it actually kept cooking). It came out so good! My whole family loved it, including my very picky son!

I loved the flavors in this recipe! I read reviews that suggested that the mild and I am wondering if the spices used may have been out of date. Just a thought! I have added this recipe to my list of favorite recipes for 2023.

My family LOVED this recipe. I reduced the amount of cayenne pepper by half to accommodate our kids, and the husband supplemented with hot sauce. I also used chicken thighs as opposed to chicken breasts. I agree with other reviews to cut back on the amount of liquid especially if planning on using as a ‘filler’. We served it on rice and added chopped red onions and cilantro and shredded cheese. Delicious. Definitely will make again.

Definitely needs less liquid (thanks to everyone for the tip). I cut it in half. That said, this is fantastic and we’ll keep it on our regular rotation. We served it on flour tortillas with fixings: salsa, taco sauce, more scallions, cheese, sour cream, olives, and crumbled tortilla chips (great with something crunchy added). I would serve it to company, and it’s very simple to put together. Thanks!

So bland… it was easy to make but flavorless.

Really good and easy to make

It was great! I would’ve given it a 5 except it was too liquidy even though I cut broth in half. I cooked it on high for 5.5 hours and it was perfect. I omites the cayenne but added it at the end anyway bc it needed a little zing! My family loved it! I served it as quesadillas with cheese on top of the chicken then folded over and baked in toaster oven for 6 minutes. Served with salsa and sour cream! A big hit!

Very good recipe, my wife said we’ll have to have it again. I didn’t have cayenne chili powder but chipotle is a fine replacement on a 1-to-1 basis. I bumped up the garlic powder and cumin by a 1/2 teaspoon each an hour before it was done. Definitely a keeper in my big red binder.

Tremendous recipe. Fantastic use of spices and veggies

Much better the second day, but very tasty.

I wasn’t impressed… It wasn’t bad but I thought it lacked flavor. We had to add a lot of “extra stuff” to get it to where we wanted it (e.g. salt, seasoning, hot sauce, sour cream, etc.). It was also more soupy than I was hoping. On the plus side, it was really easy to make with little prep. Anyway, glad I tried it but won’t be making it again.

I made this in the instant pot. High pressure for 48 min. I suppose it didn’t really need that much time. Anyway, it’s really good. Good l, inexpensive, rather quick, only a little prep.

Very good! I followed the recipe except I didn’t add the corn. I cooked on HI for 6 hours, as someone suggested. Then I froze it. Yesterday, a week later, I thawed it and we both agreed, it was delicious! My husband had it on Spanish Rice, also good, on this site. I had it on salad, trying to cut down on carbs. Tonight we had leftovers, and I even think they were better!! There’s a nice spice, not too hot but not boring. I’ll sure make this again! It would be perfect in chicken tacos, burritos, and it was great as a salad topping! Thanks for sharing!

I’ve followed low carb off and on for years. This is not low carb – it may be “lower carb” but given most plans allow 20 to 25 carbs a day over all – 17 for a serving for one meal is high. And you are not going to only want one serving. LOL! It is very tasty and given that most folks commented on here they served with chips and/or tortillas I have a feeling low carb was not really the focus. LOL!

Very good. I couldn’t find my Rotel tomatoes so I used a can of whole stewed tomatoes that I had. I added some green chilis along with a 1/2 cup of green chili salsa. Because we are vegan, I added vegan chicken strips in place of the chicken and vegetable broth in place of the chicken broth. Near the end, I took the lid off and cooked off the excess juice. We served it with street size tortillas and made it a finger food. We thoroughly enjoyed it and even had leftovers for later.

My sons loved it. They are in their 20’s and can eat lots! I added an extra can of black beans. I upped chili spice by one-half. Yum! Perfect for a cold wintry night. Served with avocados.

This was a very tasty dish and easy to prepare. I didn’t have the time to do the whole 8-9 hours (and didn’t see the note at the bottom), so I cut the chicken up, browned it really quick in a skillet with some of my favorite seasonings and then put that in the crockpot. I’m also not a fan of shredded chicken, so it worked out great. I would recommend using a little less of the liquid. Ours turned out a bit “soupy”, so I strained it and added some flour to thicken it to more of a gravy before putting it back into the crockpot for the last 30 minutes. We served it over rice.

This was really easy to make and tasted great. I tweaked the recipe a bit based on what we had–using fresh diced tomatoes rather than canned, for example–and it worked well. I could see adding additional vegetables in the future. It turned out a bit runnier than expected, but we ate it in bowls over rice with a dash of salsa, scoops of guacamole, and grated cheese on top, and it was a fun, delicious meal. Our small household had good leftovers too.

First, this was very easy to make! Second, it tasted so good! I’m filing this in my folder of food to make for guests. Serve it with a salad and bread. As someone else mentioned, I think of it as a chicken chili. So good, warm, and comforting. Loved it!

It’s boo ya delicious!!!!