Crock Pot Santa Fe Chicken
Crock Pot Santa Fe Chicken makes an easy one-pot Mexican dinner! These Crockpot Burrito Bowls are loaded with shredded chicken, beans, corn, tomatoes, and Mexican Spices for a one-pot dinner.
Servings: 8
Calories: 263kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 10.5 oz cream of chicken soup gluten free
- 1 can black beans rinsed and drained
- 1 can sweet corn rinsed and drained
- 10 oz diced tomatoes and green chilies
- 4 oz green chilies
- 1 Mexican Seasoning Packet gluten free
- 8.8 oz rice or 1 cup uncooked rice Spanish Style Rice Microwavable Pouch
Instructions
- Add chicken breasts to slow cooker.
- Pour corn, beans, green chilies, rotel and cream of chicken on top of chicken breasts.
- Sprinkle with Mexican spices. Stir ingredients until combined.
- Cover and cook for 3-4 hours on high or 4-6 hours on low.
- Once finished cooking shred chicken.
- Add cooked rice to the slow cooker and stir to mix everything together.
- Serve with desired toppings.
Notes
Every crockpot or slow cooker cooks differently so always make sure to check your meat with a meat thermometer!
Nutrition
Calories: 263kcal | Carbohydrates: 23g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 454mg | Potassium: 727mg | Fiber: 5g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 2mg