Are you looking for a quick, flavorful, and healthy dinner that the whole family will love? This Santa Fe Chicken recipe is your answer! It’s not only easy but also incredibly versatile and packed with wholesome ingredients. The best part? It’s a dump-and-go meal, making it perfect for busy evenings. This meal can be made in the slow cooker, Instant Pot, or on the stove, and it’s an excellent way to enjoy organic chicken, black beans, corn, and more, all in one dish. Whether you’re looking for a hearty, gluten-free, dairy-free meal or just need something super simple and flavorful, this Santa Fe Chicken recipe is here to impress.
Why You’ll Love This Santa Fe Chicken Recipe
- Simple and Quick: It’s a dump-and-go meal, meaning you just toss all the ingredients together and let the slow cooker or Instant Pot work its magic. No need for hours of prep time.
- Healthy and Wholesome: Using organic ingredients ensures you’re getting the best nutrition. Organic foods are free from harmful pesticides, antibiotics, and hormones. By choosing organic, you’re protecting your family from harmful chemicals that can have long-term health consequences.
- No Seed Oils: This recipe is also seed-oil-free, meaning no unhealthy oils like canola or soybean oil. Instead, we use healthier options such as organic chicken, diced tomatoes, and natural spices.
- Packed with Protein and Veggies: With boneless skinless chicken, black beans, and corn, this meal provides a well-rounded combination of protein, fiber, and healthy fats. And by adding cauliflower rice, you’re sneaking in more vegetables that even the pickiest eaters will love.
Let’s dive into this flavorful, easy-to-make Santa Fe Chicken recipe that will be your go-to for busy nights!
Ingredients
- 1 1/2 lb Organic air-chilled chicken thighs (or boneless skinless chicken breasts)
- 15 oz Organic black beans (drained and rinsed)
- 1 can Organic corn (drained)
- 16 oz Organic salsa
- 1 tsp Organic garlic powder
- 1 tsp Organic onion powder
- 1 tsp Organic cumin
- Salt and pepper to taste
- 1 cup cooked organic rice
- 1 cup cooked cauliflower rice (I use frozen cauliflower rice)
- 2 Avocados, sliced
- 4 oz Shredded grass-fed cheddar (optional, or cheese of your choice)
- 1/3 cup Grass-fed Greek yogurt (or non-dairy yogurt for dairy-free)
- 1/2 cup Guacamole
- Optional toppings: Taco seasoning or chili powder for extra spice
Instructions
- Prepare as a Freezer Meal: Combine the drained black beans, drained corn, salsa, garlic powder, onion powder, cumin, and chicken thighs (or chicken breast halves) in a freezer-safe container or bag. Seal tightly and freeze until ready to cook.
- Cooking from Frozen: When you’re ready to cook, pull the bag out of the freezer the night before to thaw in the refrigerator.
- Slow Cooker Method: Add the thawed ingredients to your slow cooker. Cook on low for about 3 hours (depending on your crockpot). The chicken breasts or boneless skinless chicken will cook perfectly and be easy to shred when done.
- Shred the Chicken: Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the beans, corn, and salsa.
- Prepare the Rice: In a separate pan, cook your organic rice and cauliflower rice together for a low-carb option. This is an excellent way to get more veggies into your meal without anyone noticing—even kids won’t mind. Trust me, my 9-year-old can’t tell the difference!
- Serve and Top: Serve the shredded chicken and bean mixture over the rice and cauliflower rice mixture. Top with grass-fed Greek yogurt, shredded cheddar, guacamole, and avocado slices. You can also sprinkle chili powder or taco seasoning on top for extra flavor.
Instant Pot Method
Don’t have a slow cooker? No problem! You can easily make this recipe in your Instant Pot. Here’s how:
- Sauté the Chicken: Press the “Sauté” button on your Instant Pot and add the chicken to the pot (no need to brown, just add directly). If you’re using seasoned chicken breasts or boneless skinless chicken breasts, you can season them with a bit of taco seasoning or chili powder before adding them to the pot.
- Add Ingredients: Add the drained black beans, drained corn, salsa, garlic powder, onion powder, cumin, and any other desired spices.
- Cook Under Pressure: Close the lid and set the Instant Pot to cook on high pressure for 15 minutes. After the cooking time is up, allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure.
- Shred the Chicken: Open the Instant Pot, remove the chicken, and shred it using two forks. Return the shredded chicken to the pot and stir it into the beans and corn mixture.
- Prepare the Rice: In a separate pan, cook the organic rice and cauliflower rice together. This is a great way to sneak in more vegetables without anyone noticing.
- Serve and Top: Serve the shredded chicken over the rice and cauliflower rice mixture and top with grass-fed Greek yogurt, shredded cheddar, guacamole, and avocado slices. You can also sprinkle some chili powder or taco seasoning on top for extra flavor.
Why Eat Organic and Avoid Seed Oils?
When it comes to food choices, going organic is a game changer for your health. Here’s why we make the effort to eat organic and avoid seed oils:
- Organic Foods: Organic foods are grown without harmful pesticides, herbicides, and synthetic fertilizers. These chemicals can accumulate in your body over time, leading to potential long-term health risks. By choosing organic chicken, beans, corn, and salsa, you reduce your exposure to harmful chemicals and ensure you’re getting the most nutrient-dense, wholesome food possible.
- No Seed Oils: Seed oils like canola, sunflower, and soybean oils are widely used in processed foods. These oils are often highly refined and have an unhealthy ratio of omega-6 fatty acids to omega-3s, which can contribute to inflammation and other health issues. By avoiding seed oils, you’re choosing healthier fats like those found in avocados, grass-fed dairy, and the organic chicken used in this recipe.
Frequently Asked Questions (FAQ)
Q: Can I use chicken breast instead of chicken thighs?
A: Absolutely! You can substitute boneless skinless chicken breasts or chicken breast halves in this recipe. If you use chicken breasts, just keep in mind that they might cook a little faster than chicken thighs, so check for doneness after about 2.5 hours in the slow cooker or 15 minutes in the Instant Pot.
Q: Can I add other vegetables to this recipe?
A: Yes! Feel free to add diced tomatoes, bell peppers, or zucchini to the slow cooker or Instant Pot for an extra boost of vegetables. Just make sure to adjust the seasoning if needed.
Q: Can I make this recipe spicy?
A: Of course! To spice it up, add some chili powder, taco seasoning, or jalapeños to the mix. You can also add hot sauce or sprinkle some cayenne pepper on top for added heat.
Q: Is this recipe dairy-free?
A: The recipe is naturally dairy-free if you skip the cheddar and use a non-dairy Greek yogurt. You can also use dairy-free cheese if you like. It’s easy to customize for different dietary needs!
Q: Can I make this recipe ahead of time?
A: Yes! You can prep it as a freezer meal by combining all the ingredients and freezing them in a bag or container. When you’re ready to cook, just thaw the meal overnight and cook it in your slow cooker or Instant Pot the next day.
Q: How long do leftovers last?
A: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze any leftovers for later, making this a great option for meal prepping.
Why You Should Make This Santa Fe Chicken Recipe
This Santa Fe Chicken is more than just a dinner; it’s a one-pot wonder! It’s naturally gluten free. With beans corn and all the ingredients combined in one slow cooker or Instant Pot, there’s minimal cleanup, and you can enjoy a hearty, nutritious meal with ease. The addition of organic rice and cauliflower rice ensures you get a healthy balance of carbs and veggies, while the black beans and corn provide fiber and protein. Topping it with cheddar or Greek yogurt adds that creamy finish everyone loves.
By using organic ingredients and avoiding seed oils, you’re making a smart choice for your health. Plus, you’re creating a delicious, gluten-free, and dairy-free meal that’s full of flavor and nutrients. The Santa Fe Chicken recipe is perfect for meal prep and can easily be turned into a freezer meal for those days when you need something quick and delicious.
Please be sure to rate this recipe! The recipe rating is important to me and helps me to make sure these one pan recipes are the absolute best!
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Santa Fe Chicken Recipe
- Total Time: 3 hours 10 minutes
- Yield: 4-6 1x
Description
This Santa Fe Chicken recipe is the perfect easy, flavorful, and healthy meal for busy nights. Made with organic chicken, black beans, corn, and salsa, it’s a delicious and well-rounded meal. Whether you make it in the slow cooker or Instant Pot, this recipe is perfect for meal prepping and is naturally gluten-free, dairy-free, and seed-oil-free. Top it with your favorite toppings like avocado, guacamole, and Greek yogurt for a complete and satisfying meal.
Ingredients
-
1 1/2 lb Organic air-chilled chicken thighs (or boneless skinless chicken breasts)
-
15 oz Organic black beans (drained and rinsed)
-
1 can Organic corn (drained)
-
16 oz Organic salsa
-
1 tsp Organic garlic powder
-
1 tsp Organic onion powder
-
1 tsp Organic cumin
-
Salt and pepper to taste
-
1 cup cooked organic rice
-
1 cup cooked cauliflower rice (I use frozen cauliflower rice)
-
2 Avocados, sliced
-
4 oz Shredded grass-fed cheddar (optional, or cheese of your choice)
-
1/3 cup Grass-fed Greek yogurt (or non-dairy yogurt for dairy-free)
-
1/2 cup Guacamole
Instructions
-
Prepare as a Freezer Meal: Combine the drained black beans, drained corn, salsa, garlic powder, onion powder, cumin, and chicken thighs (or chicken breast halves) in a freezer-safe container or bag. Seal tightly and freeze until ready to cook.
-
Cooking from Frozen: When you’re ready to cook, pull the bag out of the freezer the night before to thaw in the refrigerator.
-
Slow Cooker Method: Add the thawed ingredients to your slow cooker. Cook on low for about 3 hours (depending on your crockpot). The chicken breasts or boneless skinless chicken will cook perfectly and be easy to shred when done.
-
Shred the Chicken: Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the beans, corn, and salsa.
-
Prepare the Rice: In a separate pan, cook your organic rice and cauliflower rice together. This is a great way to sneak in more vegetables without anyone noticing—even kids won’t mind. Trust me, my 9-year-old can’t tell the difference!
-
Serve and Top: Serve the shredded chicken and bean mixture over the rice and cauliflower rice mixture. Top with grass-fed Greek yogurt, shredded cheddar, guacamole, and avocado slices. You can also sprinkle chili powder or taco seasoning on top for extra flavor.
Instant Pot Method:
-
Sauté the Chicken: Press the “Sauté” button on your Instant Pot and add the chicken to the pot (no need to brown, just add directly). If you’re using seasoned chicken breasts or boneless skinless chicken breasts, you can season them with a bit of taco seasoning or chili powder before adding them to the pot.
-
Add Ingredients: Add the drained black beans, drained corn, salsa, garlic powder, onion powder, cumin, and any other desired spices.
-
Cook Under Pressure: Close the lid and set the Instant Pot to cook on high pressure for 15 minutes. After the cooking time is up, allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure.
-
Shred the Chicken: Open the Instant Pot, remove the chicken, and shred it using two forks. Return the shredded chicken to the pot and stir it into the beans and corn mixture.
-
Prepare the Rice: In a separate pan, cook the organic rice and cauliflower rice together. This is a great way to sneak in more vegetables without anyone noticing.
-
Serve and Top: Serve the shredded chicken over the rice and cauliflower rice mixture and top with grass-fed Greek yogurt, shredded cheddar, guacamole, and avocado slices. You can also sprinkle some chili powder or taco seasoning on top for extra flavor.
- Prep Time: 10
- Cook Time: 180
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