This crockpot Santa Fe chicken is an easy family dinner with chicken breasts, black beans, corn, and diced tomatoes with green chilies. Taco seasoning gives it plenty of flavor, and light cream cheese stirred in near the end makes it creamy. Serve it over brown rice and let everyone add their favorite toppings.

I love this recipe and make it about once a month. It is simple to put together, and you can adjust the heat to fit your family. I keep ours a little milder so those of us who want more heat can add it at the table.

What goes into Santa Fe chicken?

You will need boneless, skinless chicken breasts, canned black beans, canned corn, diced tomatoes with green chilies, taco seasoning, and light cream cheese. Have cooked brown rice ready for serving, along with chopped cilantro, diced green onions, or the toppings your family enjoys.

Use a package of taco seasoning or your own homemade blend. You can also use a different kind of bean if that is what your family prefers. The recipe card below has the ingredient amounts and cooking instructions.

Cooking it in the crockpot

Cook on low for about 5 to 5 1/2 hours, as directed in the recipe card. Near the end, take the chicken out and add the light cream cheese. Shred the chicken, return it to the crockpot, and stir. Continue cooking until the cream cheese has melted into the mixture.

Serving ideas for the family

Spoon the Santa Fe chicken over cooked brown rice and top with chopped cilantro and diced green onions. If your family needs crossovers, they can add sour cream and shredded cheese to their bowls. That makes it easy to serve the same dinner with toppings that work for everyone.

Making it ahead

You can prep this as a bagged meal ahead of time, keeping the cream cheese and toppings separate to add later. If you freeze it, thaw it in the refrigerator before cooking. Add the cream cheese near the end of cooking, just as you would when making the recipe right away.

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Crockpot THM E Santa Fe Chicken

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 15 oz Canned Black Beans
• 15 oz Canned Corn
• 2 Cans of Diced Tomatoes with Green Chilies Rotel
• 1 Package Taco Seasoning or DIY
• 6 oz of Light Cream Cheese to be added near the end of cooking
• 2 Cups Cooked Brown Rice
• Toppings: Chopped cilantro diced green onions, etc

Instructions

• Dump everything except the toppings, cream cheese and chicken breasts into the crockpot. Stir everything together.
• Add chicken breasts into the pot and stir.
• Turn on low and cook for about 5-5 1/2 hours. Take out the chicken and add in the cream cheese.
• Shred the chicken and add back to the crockpot. Stir and continue cooking until cream cheese is melted.
• Serve over brown rice and top with desired toppings.
• To make ahead, dump everything that you added to the crockpot into a gallon sized baggie. Mix and smoosh until mixed. Add the chicken and store in the fridge or freezer until ready to cook. Follow the instructions above.