Crock Pot Meal Plan Review: Santa Fe Chicken

Another hit! This one is pretty straight forward.

Crock Pot Santa Fe Chicken

  • 1 1/2 pounds chicken
  • 8 ounces frozen corn
  • 1/4 cup fresh cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • t teaspoon pepper
  • 3 scallions chopped

Cook on low for 10 hours or on high for 6 hours. A half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice. Garnish with cilantro and sour cream if desired.


I’m giving it 4 stars. A good, solid recipe. Really good flavor and sufficiently different from the other chicken recipes. I served it with quinoa and roasted vegetables. It would do well in tortillas.


I think I cooked this on low for 8 hours and it was fine. It didn’t make as much as the other recipes so we didn’t freeze any. I had actually planned to use the leftovers to make soup but after two dinners there weren’t any. This could easily be doubled.


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