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

Scale

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

Cook Mode Prevent your screen from going dark

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