Your Santa Fe Chicken sounds like a delicious and easy crockpot meal! Here’s a detailed version of your recipe with extra tips to ensure everything comes out perfectly.

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Santa Fe Chicken

This flavorful and cheesy crockpot chicken dish is loaded with Southwest-inspired ingredients like salsa, queso, and ranch seasoning. It’s hearty, comforting, and served best over rice with all the toppings you love!

Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
    You can substitute with boneless, skinless chicken thighs for a juicier option if preferred.
  • 1 jar (15 oz) of salsa queso
    Choose your favorite brand of salsa queso, mild or spicy depending on your heat preference.
  • 1 jar (16 oz) of salsa
    Use chunky salsa for more texture or a smooth variety depending on your preference.
  • 1 packet (1 oz) ranch dressing seasoning mix
    This adds a creamy, tangy flavor that complements the queso and salsa perfectly.
  • 2 cans (15 oz each) of whole kernel corn, drained
    You can substitute with frozen corn (about 2 cups) if you prefer.
  • 3 cups rice, cooked
    Jasmine, basmati, or any long-grain white rice works great, but you can also substitute with brown rice for a healthier option.

Optional Toppings:

  • Sour cream
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend work well)
  • Fresh cilantro, chopped
  • Diced avocado
  • Sliced jalapeños (for extra heat)

Instructions:

  1. Prepare the Chicken:
  • Start by patting dry the 4 boneless, skinless chicken breasts with paper towels to remove excess moisture.
  • Season the chicken breasts lightly with a little salt and pepper on both sides, though keep in mind that the ranch seasoning and salsa already contain some salt.
  1. Assemble the Crockpot:
  • Place the chicken breasts in a single layer at the bottom of the crockpot.
  • Pour the entire jar of salsa queso over the chicken, followed by the jar of salsa.
  • Sprinkle the ranch seasoning packet evenly over the salsa and queso mixture.
  • Drain the 2 cans of corn and add them to the crockpot, either sprinkling them on top or stirring them into the salsa mixture.
  • Ensure everything is well-distributed and that the chicken is mostly submerged in the liquid.
  1. Cook the Chicken:
  • Cover the crockpot with the lid and set it to cook on LOW for 8 hours.
  • During the slow cooking process, the chicken will absorb all the delicious flavors from the queso, salsa, and ranch seasoning, becoming tender and easy to shred.
  • If you’re in a hurry, you can also cook it on HIGH for 4-5 hours, but cooking low and slow gives the best results.
  1. Prepare the Rice:
  • About 30 minutes before the chicken is done, cook 3 cups of rice according to package instructions.
  • For stovetop cooking, bring 6 cups of water to a boil, add the rice, reduce the heat to a simmer, cover, and cook for 15-18 minutes (or as directed). Fluff the rice with a fork once cooked.
  1. Shred the Chicken:
  • After 8 hours, check the chicken. It should be tender and easy to shred.
  • Remove the chicken breasts from the crockpot and place them on a cutting board.
  • Use two forks to shred the chicken into bite-sized pieces. You can either shred it finely or leave it in larger chunks depending on your preference.
  • Return the shredded chicken to the crockpot and stir to combine it with the queso-salsa mixture.
  1. Serve:
  • Spoon the cheesy Santa Fe chicken over a bed of warm rice.
  • Top with sour cream and a generous sprinkle of shredded cheese. The heat from the chicken will melt the cheese, adding an extra layer of creamy goodness.
  • For extra flavor, garnish with fresh cilantro, diced avocado, or jalapeños if you like a bit of heat.

Tips & Tricks:

  • Don’t overcook the chicken: It’s important to check the chicken around the 7-hour mark. If it’s already tender and easily shredding, you can turn the crockpot to warm until you’re ready to serve.
  • Rice variations: While white rice is classic, you can experiment with cilantro lime rice or even serve this dish over quinoa for a different texture.
  • Adding beans: For more heartiness, stir in a can of drained black beans or pinto beans in the last 30 minutes of cooking.
  • Leftovers: This dish stores well in the fridge for up to 3 days. It reheats beautifully, and you can even turn it into burrito fillings or taco stuffings the next day.

Enjoy your Santa Fe Chicken! The combination of cheesy, creamy salsa chicken with rice and toppings will become a family favorite!

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