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Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken

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Easy slow-cooker meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet


  1. Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
  2. Cook on High for 3 hours.
  3. Add cream cheese to chicken mixture; cook another 30 minutes.
  4. Spoon chicken mixture into middle of tortillas; roll tortillas around filling.
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Murphy's Mom

My husband loved this! I used Pace picante sauce - medium hot - and this seemed to solve the bland issue. He got out Tapitio sauce expecting to use it but he did not. He loved the taste. Used handmade corn tortillas, shredded cabbage, green onions and chopped tomatoes as toppings. Will make this again.


I so wanted to like this, because it was easy. However, it was a little bland for us, even after I pumped it up some with 1 tsp. ground cumin, 1/2 tsp. Penzey's Bold Taco Seasoning, and 1/2 tsp. chili powder. The blsl chicken was completely done after 2 1/2 hours, too. I shredded the chicken and added it back to the pot when I added the cream cheese.


I only had legs & thighs. Removed skin with paper towels. Hold ckn in one hand with paper towel. Grab skin with other hand with paper towel. Sooo easy. I did use a little extra salsa with a little ckn broth (1/4 cup). Followed recipe only I cooked mine in my electric pressure cooker. 20 minutes. Removed bones & shredded ckn. Dark meat always has more flavor. Served with chopped green onion. sliced olives, sour cream & shredded cheese.