Friday, August 21, 2020

Santa Fe Chicken from SkinnyTaste

Slow Cooker Santa Fe Chicken from SkinnyTaste is a meal I had been wanting to try for quite awhile. Definitely a keeper. I was inspired to try this slow cooker recipe to evaluate if it’s an easy camping meal. 

It is! Instead of hauling the slow cooker along I think I’ll be preparing this the night before we leave for a longer trip. That way it’s dinner one night and can be easily packed in Tupperware. 


We don’t take a car so it’s important to have everything we need. That’s not been a problem for the shorter 4 day trips we’ve taken but in September we hope to be gone 8 or 9 days.  That’s about the limit our elderly dog can take. I am not going into a grocery store for restocking, not these days.

Here is a snap of the veggie ingredients in the slow cooker. To make this vegetarian you’d obviously need to leave the chicken out but I think you could let the slow cooker do it’s magic of melding the flavors. After that I think you could use the extra form tofu or Tempeh to mix in.


This is very soupy so you can enjoy it as a soup or put rice in your bowl and ladle the mixture over that.  It would also make a good enchilada stuffing!

 Slow Cooker Santa Fe Chicken
{from SkinnyTaste} My modifications are noted


  • 24 oz 1 1/2 lbs chicken breast (we used boneless thighs)
  • (For vegetarian option use tofu or Tempeh)
  • 14.4 oz can diced tomatoes with mild green chilies (Rotel tomatoes)
  • 15 oz can black beansrinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth (or vegetable broth)
  • 3 scallionschopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepperto taste
  • salt to taste


  • Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  • Season chicken breast with salt and lay on top.
  • Cook on low for 8 - 10 hours or on high for 4 to 6 hours.
  • Thirty minutes before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  • Serve over rice or tortillas and with your favorite toppings.

NOTE:  I started out cooking this on high but ended up turning it to low later.  It doesn't need 8 hours to cook.  Our version came out well cooking on high for 3 hours then switching to low for another 3 hours.  You can tell when the chicken is done.

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  1. Traveling for over a week in your camper -- what a great thought. Packing food for the whole trip sounds very neat. You will be so free, but also can stay away from the crowds. Have a great trip.

    be well... mae at

    1. Thank you, Mae. This upcoing trip will be a shorter one - if the hurricanes don't get us canceled that is. But it's nice to get away and see other places, watch the wildlife.

  2. I miss going camping and I'd love to have camper one to travel in. That looks really good!

    1. Vicki, our local dealership is selling quite a few campers these days as it's a safer way to ytravel. Also, first responders and doctors are buying them to stay in to keep their families safe,

  3. Enjoy your camping trip! Your recipe looks wonderful.

  4. We like this recipe, too, but I haven't made it in a while. Think I'll add it to this week's meal plan!

    1. JoAnn, it's certainly going on our meal planning list. Ihope yu are havng good weather in NY and CT, Florida is quite rainy now.

  5. Yum! I may have to try this with tofu or jackfruit--it looks amazing! Thanks for sharing it with Souper Sundays this week. ;-) Enjoy your camping trip!

    1. Deb, I think it would work well with extra firm tofu. The flavors would combine well. Thanks about the camping but excessive rain AND a sick doggie caused us to cancel :-(

    2. Ooh. Sorry about the sick puppy. Hope all is well!

    3. Debra, Thank you. We almost lost her and we have been on the edge. I think she is on the mend now. Whew!

  6. Sounds good! I wonder if I could IP it. Sounds like a great recipe for this fall on the boat! (I also wonder if I cut back on the broth if it would take care of some of the "soupiness"?)

    1. Debra, I bet you could IP this and yes, I would agree you could cut back on broth and it would still be great. We plan to make a batch and take it camping.

  7. I've made this recipe in the past and need to add it to my weekly rotation again. It's so good!

    We have an RV and do a lot of camping, but I rarely spend much time cooking other than grilling something on our Weber. About a month before our trips, I start prepping meals and freeze them flat so they fit snuggly in our RV freezer (which, thankfully, is quite large. I like the ease of defrosting a meal and being able to spend the day biking, hiking or sightseeing and not worrying about what to fix for dinner. Now, if I could only do this sort of thing at home so I don't have to stop and figure out what to fix every day! :)

    1. Les, that's a great idea. In Motorhome Magazine they suggest what you do, freezing food and storing more in the freezer. We plan a longer trip soon and I don't want to take the car. Love the idea of freeing up time to do more hiking and sightseeing.


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