Easy Creamy Santa Fe Chicken Crock Pot Recipe

Craving a comforting yet vibrant dish? This Easy Creamy Santa Fe Chicken Crock Pot recipe delivers! Tender chicken breasts simmer in a creamy, subtly spicy sauce with corn, beans, and salsa. Ready in under 5 hours, it's the perfect weeknight meal for the whole family. Serve over fluffy rice and top with your favorite cheese for a flavor explosion!

Prep Time 15 mins
Cook Time 260 mins
Calories 621.9 kcal
Protein 88g
Rating 4.6 (8 Reviews)
Easy Creamy Santa Fe Chicken Crock Pot 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Creamy Santa Fe Chicken Crock Pot

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How to Make Easy Creamy Santa Fe Chicken Crock Pot

  1. Place 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) can of corn (drained), and 1/2 cup of your favorite salsa in the bottom of your slow cooker.
  2. Place 1.5 lbs boneless, skinless chicken breasts on top of the bean and corn mixture.
  3. Pour the remaining 1/2 cup of salsa over the chicken breasts.
  4. Cover and cook on high for 2 1/2 - 3 hours, or on low for 4-5 hours, or until chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Stir in 4 ounces (1/2 package) of cream cheese into the sauce in the slow cooker.
  7. Return the shredded chicken to the slow cooker and stir to combine with the sauce and cream cheese. Cook on high for another 10-15 minutes, or until the cream cheese is melted and the sauce is creamy and smooth.
  8. Serve the creamy Santa Fe chicken over cooked rice.
  9. Garnish with your favorite shredded cheese (such as cheddar, Monterey Jack, or a Mexican blend).

Nutrition Information (Approximate per serving)

Sodium

54 g

Sugar

29g

Fat

72g

Carbs

17g