Crockpot Chicken Santa Fe

Gluten Free
Dairy Free
Popular
Health score
36%
Crockpot Chicken Santa Fe
500 min.
4
359kcal

Suggestions


Welcome to a culinary adventure with our delightful Crockpot Chicken Santa Fe! This dish is not only a feast for the senses but also a wholesome choice for those seeking gluten-free and dairy-free options. Perfectly suited for lunch, dinner, or any gathering, it promises to be a crowd-pleaser with its vibrant flavors and hearty ingredients.

Imagine tender chicken breast simmering in a rich blend of black beans, diced tomatoes, and sweet corn, all infused with the warm spices of cumin and cayenne pepper. The slow cooking process allows the flavors to meld beautifully, creating a comforting meal that warms the soul. With just a handful of fresh cilantro and green onions to garnish, this dish is as visually appealing as it is delicious.

Not only is this recipe easy to prepare, but it also offers a satisfying caloric breakdown, making it a balanced choice for health-conscious eaters. With 359 calories per serving, you can indulge without the guilt. Whether you're serving it over steamed rice or enjoying it on its own, Crockpot Chicken Santa Fe is sure to become a staple in your meal rotation. So, gather your ingredients, set your slow cooker, and get ready to enjoy a taste of the Southwest right in your kitchen!

Ingredients

  • 15 ounce black beans canned
  • 15 ounce canned tomatoes diced canned
  • servings cayenne pepper to taste
  • pound chicken breast 
  • 0.5 cup chicken broth 
  • handful cilantro leaves chopped
  • teaspoon cumin toasted
  • cup regular corn frozen
  • cloves garlic 
  •  green onions sliced
  • tablespoon oil 
  •  onion diced
  • servings salt and pepper to taste

Equipment

  • frying pan
  • pot
  • slow cooker

Directions

  1. Heat the oil in a pan over medium-high heat.
  2. Add the onions and saute until tender and a bit caramelized, about 4-6 minutes.
  3. Add the garlic and saute until fragrant, about a minute and transfer to the crockpot
  4. Add the chicken and cook until browned on both sides, about 3-4 minutes per side and set aside.
  5. Add the chicken broth to the pan, deglaze it and transfer to the crockpot
  6. Add the diced tomatoes, black beans, corn, cayenne, salt and pepper to the crockpot, stir, add the chicken and cook on low heat for 8 hours.
  7. Remove the chicken, shred it and return to pot.
  8. Serve over steamed rice, garnished with green onions and cilantro.

Nutrition Facts

Calories359kcal
Protein37.3%
Fat19.2%
Carbs43.5%

Properties

Glycemic Index
49
Glycemic Load
3.27
Inflammation Score
-9
Nutrition Score
29.403043363405%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.35mg
Myricetin
0.03mg
Quercetin
7.42mg

Nutrients percent of daily need

Calories:358.7kcal
17.94%
Fat:7.95g
12.22%
Saturated Fat:1.17g
7.29%
Carbohydrates:40.51g
13.5%
Net Carbohydrates:28.57g
10.39%
Sugar:6.49g
7.21%
Cholesterol:73.16mg
24.39%
Sodium:990.11mg
43.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.74g
69.48%
Vitamin B3:14.86mg
74.28%
Vitamin B6:1.25mg
62.64%
Selenium:39.39µg
56.27%
Fiber:11.95g
47.78%
Phosphorus:447.58mg
44.76%
Potassium:1318.82mg
37.68%
Vitamin K:38.07µg
36.25%
Manganese:0.68mg
33.96%
Folate:115.45µg
28.86%
Vitamin C:23.58mg
28.58%
Magnesium:112.11mg
28.03%
Iron:4.89mg
27.17%
Vitamin A:1295.43IU
25.91%
Vitamin B1:0.38mg
25.49%
Copper:0.49mg
24.7%
Vitamin B2:0.39mg
22.95%
Vitamin B5:2.29mg
22.88%
Vitamin E:2.88mg
19.2%
Zinc:2.02mg
13.45%
Calcium:107.93mg
10.79%
Vitamin B12:0.23µg
3.88%