Slow Cooker Santa Fe Chicken recipe has almost no prep time and, after 8 hours in the crockpot, the house will smell so good the family will be running to the table with plates in hand! This is a family favorite.
10.5ouncesRotelor other diced tomatoes with green chilies
8ouncesfrozen corn
4ounceschilesfire roasted
1cuponionschopped
½cupchicken stock
⅓cupchopped fresh cilantro
Instructions
Spray the inside of the crock with non-stick cooking spray.
Lay the chicken in the bottom.
Cover with the remaining ingredients.
Cover and cook on low for 7 ½ hours.
Shred chicken, put the cover back on and cook an additional 30 minutes.
Serve over rice.
Notes
Storage:Place leftovers in an airtight container or cover with plastic wrap and refrigerate for up to 3 days.Freeze for up to 3 months.Tips:
By letting the chicken continue simmering after shredding it, you allow all the yummy, spicy flavors to mingle together—don't skip this step if you've got the time!
However, if you can't make it home in time to shred the chicken at the seven-and-a-half-hour mark, just let it cook for the full eight hours. Shred it whenever you get home, and it'll still be okay.
If you have a picky eater in your family, remove one of the chicken breasts and shred it separately from the other ingredients. (However, once they see how everyone else is enjoying their meal, you can bet they'll want to try it, too!
Be careful when shredding the chicken not to scrape the bottom of your crock pot too much!
A recent social media trend is going around where you use a hand mixer on slow speed to shred your chicken. You can try it if you want, but be cautious about splashing the hot liquid onto yourself.
I prefer using two forks to shred the chicken. Crockpot chicken basically falls apart on its own, anyway. So tender!