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A southwestern chicken dish that slow cooks and is perfect over rice or quinoa. Open a few cans, sprinkle some spices and throw it in the crock pot for an easy weeknight dinner. Full of flavor from green chilis, tomatoes and garlic, yet so easy to make! Free of gluten, dairy, egg, peanut and tree nuts, with a soy-free option too!

We’ve been making this dish for a solid three years, at least. I was drawn to it because A.) I’m obsessed with slow cooker/crock pot recipes and B.) I love green chilis and C.) It had simple ingredients–I almost always have all of these ingredients already on hand. That’s a winning recipe to me!

When we first made it, we wouldn’t put the dairy-free cream cheese (which is made out of soy) in it, since we didn’t know if my son could do soy yet. And,  it was still a favorite of ours on regular rotation. If you don’t do the cream cheese the sauce is broth based and thinner, and still so delicious. So, if you can’t do soy–you’ll still love this recipe, just simply omit that ingredient.

Do you guys want to know a funny quirk about me? I have a hard time buying things for myself. Just ask my husband. He’s literally thrown away shoes and a skirt of mine because they were so old and bought me new ones since he knew I probably wouldn’t do it. He’s so thoughtful. And, I’m just super thrifty, way too budget conscious and I feel guilty buying myself stuff. I’m a minimalist at heart!

Our slow cooker has had a crack in it for quite a few months now, and every time my husband sees me using our slow cooker he asks when I’m going to buy a new one. I always reply that it still works! Ha. Going to use it until it gives up the ghost! Plus, when it does die I think I’ll jump to an Instant Pot. I can’t just trash it when it has life in it, we’re like best friends. I use it at least once a week, and it’s been with our family for several years now. #AttachedToMyKitchenAppliances

A few notes on the recipe: You can also put in the chicken breasts whole, and then just shred it after like I do. Or, you can cube the chicken beforehand–both will work. I like the lazy method of putting the whole breasts, and I find it’s less likely to dry out if it’s still whole. Up to you!

Also, you can vary the heat of the recipe since the tomatoes and green chilis can (the brand name is known as Rotel) comes in mild, medium or hot. I’m a baby so we use mild.

So, whether you have a pristine or old slow cooker like mine–you’ll love this recipe. Set it, forget it and enjoy a hearty meal when you come home on a busy weeknight.

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Slow Cooker Sante Fe Chicken (GF, DF, Egg, Peanut, Tree nut Free)

Yield: 6 servingsPrep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes

A southwestern chicken dish that slow cooks and is perfect over rice or quinoa. Open a few cans, sprinkle some spices and throw it in the crock pot for an easy weeknight dinner. Full of flavor from green chilis, tomatoes and garlic, yet so easy to make! Free of gluten, dairy, egg, peanut and tree nuts, with a soy-free option too!

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Ingredients

• 2 boneless, skinless chicken breasts
• 14.4 oz can diced tomatoes with green chilies (pick a heat level that suits you, I do mild)
• 15 oz can black beans, rinsed and drained
• 8 oz frozen or canned corn
• 1 cup chicken broth (homemade, or one that suits your allergies)
• 3 oz. dairy-free cream cheese
• 3 green onions, chopped–both white and green parts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• salt to taste
• GARNISH
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken in the bottom of a slow cooker. You can either put in the breasts whole, and shred it when it’s done cooking, or cube it before placing it in the slow cooker.
2. I find that the dairy-free cream cheese does not stir in well, so I take all of the liquids: the chicken broth, the drained liquid from the diced tomatoes and green chilis can and put them in a blender with the dairy-free cream cheese. I blend that until it’s a smooth consistency. Pour that mixture on top of the chicken.
3. Top with the remaining ingredients, except for the cilantro.
4. Cook on high for four hours, or on low for 6-8 hours.
5. When ready to serve, stir well and if needed, shred the chicken. Garnish with freshly chopped cilantro and serve or rice or quinoa.

Adapted from: SkinnyTaste