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THM E Crockpot Santa Fe Chicken

Here is a super easy recipe that you can make ahead if you would like. It is a family friendly E meal with proper carbs. I love this recipe and make it about once a month. It is one of those recipes that you can very easily adapt to your family’s tastes. Make it hotter or milder, change out the beans for a different kind. My family loves it the way I make it, just a little heat. This way, those of us that want more, can add the extra heat that we want.
If you are making this ahead of time, you can add everything except the cream cheese and toppings to a gallon bag. Squish around to mix things up and store in the bag. The day before you want to make it, thaw in the fridge over nite and dump the bag in the crock part of your crockpot. If you have family that needs crossovers, you can top theirs with sour cream and shredded cheese. Dress this up you want it, this recipe is pretty flexible.


Crockpot THM E Santa Fe Chicken


  • 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


  • 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.

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