Why the Santa Fe Chicken Is a Great Chicken Dish
When you’re looking for a delicious and easy chicken dish, Santa Fe Chicken stands out as a fantastic choice. I love how it combines bold flavors and simple preparation, making it a perfect weeknight meal.
The chicken cooks tender and juicy, soaking up the vibrant salsa and spices. Plus, there’s minimal cleanup—just toss everything in the crockpot and let it do the work!
It’s versatile, too; you can serve it with rice, tortillas, or just on its own. Honestly, it never fails to impress family and friends, making it a go-to recipe in my kitchen. Give it a try!
Ingredients of Santa Fe Chicken
When it comes to whipping up a mouthwatering meal that doesn’t require slaving over a hot stove, Santa Fe Chicken is your best friend. Imagine tender chicken bathed in the zesty goodness of salsa, paired with hearty black beans and sweet corn. It’s like a flavor fiesta in your crockpot, and the best part? You only need a handful of simple ingredients.
So, let’s gather what you need to get started on this deliciously easy dish.
Here’s what you’ll need for Santa Fe Chicken:
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 2 (10 ounce) packages frozen corn kernels, thawed
- 1 cup chunky salsa (your favorite brand, hot or mild)
- 2 lbs boneless skinless chicken breasts
- 3/4 cup shredded cheddar cheese
- 3/4 cup Monterey Jack cheese
- 1/4 cup chopped cilantro (for garnish)
Now, a little note about the ingredients. Feel free to mix and match based on what you have on hand.
Don’t have black beans? Try kidney beans or chickpeas instead. Salsa not your thing? You could use diced tomatoes or even a spicy sauce to kick things up a notch. And if you’re feeling adventurous, throw in some bell peppers or onions for extra crunch and flavor.
Remember, cooking should be fun and flexible, so don’t stress too much about sticking to the list—get creative! Plus, this dish is perfect for meal prep. The leftovers (if there are any) make for fantastic lunches.
How to Make Santa Fe Chicken
Making Santa Fe Chicken is as easy as pie—or maybe easier, because who actually bakes pies anymore? First things first, grab your trusty crockpot and place 2 lbs of boneless skinless chicken breasts right at the bottom.
Now, I know what you’re thinking—chicken in a slow cooker? Sounds too simple. But trust me, this is where the magic happens.
Next up, let’s layer on the flavor. Open up that can of black beans (1 can, 15 1/2 ounces, rinsed and drained—don’t skip the rinsing, or you might end up with a can of bean goo instead of deliciousness).
Then, take those two packages of frozen corn kernels (10 ounces each, thawed, of course) and sprinkle them on top like you’re a culinary artist. Now, pour 1 cup of chunky salsa over the whole shebang. You can use hot or mild salsa, depending on how spicy you’re feeling today.
Once everything is layered in the crockpot, cover it up and let it work its magic. Cook on low for 5-6 hours, or if you’re in a time crunch, on high for 2 1/2 to 3 hours. Just remember, we want that chicken cooked through without any overcooking drama—nobody wants sad, dry chicken.
When the cooking time is up, lift the chicken up and let it mingle with the veggies. Here’s the fun part: sprinkle 3/4 cup of shredded cheddar cheese and 3/4 cup of Monterey Jack cheese on top, then cover the pot again for about 5 minutes until that cheese melts into gooey perfection.
Finally, serve it all up with a sprinkle of chopped cilantro for that pop of color and freshness. And voilà, dinner is served without breaking a sweat.
Santa Fe Chicken Substitutions & Variations
Now that we’ve mastered the basics of Santa Fe Chicken, let’s explore some fun substitutions and variations that can make this dish even more exciting.
You can swap out the black beans for pinto or kidney beans if you prefer a different flavor. For a smoky twist, try adding diced chipotle peppers in adobo sauce.
If you’re looking for a healthier option, use quinoa instead of corn. For cheese lovers, mix in pepper jack for extra heat.
You can even top it with avocado or Greek yogurt for creaminess. There’s really no limit to how you can customize this dish!
What to Serve with Santa Fe Chicken
To complement the vibrant flavors of Santa Fe Chicken, consider serving it with a fresh side salad that balances the dish’s richness.
I love a simple mix of crisp romaine, cherry tomatoes, and avocado drizzled with a tangy lime vinaigrette. You might also enjoy pairing it with warm tortillas or a side of fluffy cilantro-lime rice for a satisfying touch.
If you’re in the mood for something heartier, black bean and corn salad adds a nice texture.
Don’t forget some tortilla chips on the side for that perfect crunch while you savor every bite of your meal!
Additional Tips & Notes
While preparing Santa Fe Chicken, keep in mind a few handy tips to elevate your dish.
First, feel free to customize the beans; pinto or kidney beans work well too. If you like extra heat, add jalapeños to the crockpot. For a richer flavor, consider marinating the chicken in your favorite spices overnight.
Always check the chicken’s doneness with a meat thermometer; it should reach 165°F.
Finally, don’t skip the cilantro garnish; it brightens the dish beautifully. Serve with tortilla chips or over rice for a satisfying meal. Enjoy your cooking adventure!