Tender chicken packed with southwestern flavors made in the crock pot! Slow Cooker Santa Fe Chicken is an easy-to-make meal great for a salad or chicken burrito bowl this perfect for busy weeknights when you don’t want to spend all day in the kitchen!
Slow Cooker Santa Fe Chicken
Busy week ahead? Then you’re going to love this meal! It’s perfect for meal planning – sandwiches, wraps, salad, bowls – you name it! Double it up and freeze half and you’ll be ready when you don’t want to cook!
Not only is this a meal in a bowl – you’re going to be even more excited about it because it starts in the slow cooker! Yep, it’s a set it and forget it kinda meal. Love that!
I did not take a ton of pictures of the slow cooker process. Well… mostly because you don’t need one! Boneless skinless chicken breasts, an onion, a can of enchilada sauce, taco seasoning and salt.
Slow Cooker Chicken Burrito Bowl Recipe
Ingredients for Slow Cooker Santa Fe Chicken
- boneless, skinless chicken breasts
- yellow onion
- red enchilada sauce – homemade or store-bought your choice!
- taco
seasoning salt
That’s the basics – if you want to make this a bowl or a wrap, here are more ingredients for this meal.
- rice
- spinach
- cilantro
- hominy or black beans
- avocado
- cherry tomatoes
- red onions
- black olives
- yellow bell pepper
- cotija cheese
- flour toritillas
- lemons or limes
- salsa
- sour cream
Of course I made mine into a bowl! That’s no surprise, right?!!
Confession time, I love Chipotle’s Burrito Bowls, so I started the bowls with tasty Tex Mex Rice!
Want to pump up the flavor of ordinary boiled rice? Ditch the water and substitute your favorite stock – chicken/beef or vegetable stock and add a pinch of salt.
When it’s done mix in lime zest and a squeeze of juice and you’ll have a delicious and easy Tex Mex Rice!
Deb Clark
Next top off with some greens – a good handful of baby spinach and a few leaves of cilantro. Hominy or black beans and shredded chicken
The protein is takes a back seat to all of these crunchy grains and the beautiful fresh vegetables!
Top it off with crumbled cotija cheese – pronounced [Ko-tee-hah]. Cotija is a Mexican cow’s milk cheese. It’s quite pungent and salty and ridiculously yummy!
Are burrito bowls served hot or cold?
Certainly it’s your own personal preference, but I prefer the chicken, rice and beans served warm.
Are burrito bowls good for you?
It depends on what and how much you pile on your bowl. All things in moderation, right? 😋
Rather than serve this with salad dressing top it with a heaping spoonful of your favorite salsa and just
Serve lemon or lime wedges alongside. That fresh burst of citrus finishes it off perfectly. Save the heavy salad dressing for another meal!
How long does a burrito bowl last in the fridge?
Leftover should last 3-4 days in the fridge! This recipe makes four generous bowls and on day two it was just as delicious!
You’ll have two leftover chicken breasts and I used those for nachos on day three or grab a tortilla and make a wrap.
Crockpot Chicken Burrito Bowl
Steps to make Sant Fe Chicken
- Spray the crockpot with non-stick spray.
- Add the chicken breasts.
- Top with onions.
- Sprinkle with taco seasoning and salt.
- Pour over the enchilada sauce.
- Cover and cook on low 8-10 hours.
- Shred the meat for serving!
Simple and delicious, crockpot chicken burrito bowl is an easy meal!
What to serve with Slow Cooker Santa Fe Chicken!
If you’re looking to make it a party, click here for all of the BEST Mexican Food Recipes!
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- You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
- Here’s an affordable set of cutting boards for the kitchen.
If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!
Slow Cooker Santa Fe Chicken
Slow Cooker Santa Fe Chicken Bowl
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion peeled and sliced into wedges
- 1 15 oz can Red Enchilada Sauce
- 1 tbsp taco seasoning
- 1 tsp salt
Instructions
- The morning of your meal lightly spray your slow cooker with non-stick cooking spray.
- Lay the onions on the bottom, top with the chicken breasts, sprinkle with taco seasoning & salt, pour the enchilada sauce over the top.
- Place the lid on the slow cooker and cook on low for 8-10 hours.
- Remove two of the chicken breasts from the slow cooker. Dice into bite sized pieces.
Healing Tomato says
Thank you for using cherry tomatoes in this recipe! They make this meal look so appetizing! I love the different ingredients you put into this chicken bowl. It looks so appealing!
Bowl Me Over says
Oh yes, love all the bright crunchy veggies. Cherry tomatoes are one of my fav tomatoes for salads. So sweet and delicious! Thank you Healing Tomato for stopping by!!
Petro @ Creative Homemaking says
I love the bright colors in this bowl, I’m always attracted to a colorful dish! And the healthy factor plays a big role too. Some of my favorite ingredients in just one bowl, perfect meal!
Bowl Me Over says
Thanks Petro, yum yum yum!! Thanks for stopping by!
Michelle says
Looks delish and so easy. I forgot about Forbidden Rice. Need to hunt some down. Thanks for the reminder and the great looking (healthy too) recipe.
Bowl Me Over says
Thanks Michelle – gotta love that slow cooker short-cut! My kinda meal!
Julie says
The photos are fantastic! The recipe looks really good and a must for football parties.
Bowl Me Over says
It would be perfect for a party – anything handheld always worked for me, thanks Julie!!
Brian Jones says
Lovely collection of ingredients, I have been hunting down black rice for a while but no joy apart from horrendously expensive on line outlets 🙁
Bowl Me Over says
Thanks Brian! Do you have any asian markets you can check at? Though I’ve purchased it online http://amzn.to/2jmQC7j the most affordable option was at the market, in fact it wasn’t much expensive than brown rice! I hope you can find one nearby.
Julia @ HappyFoods Tube says
The colors are amazing! Must try find the black rice in our supermarket so I can try this!
Bowl Me Over says
Awesome, let me know what you think Julia! Here’s a link if you can’t find it locally – http://amzn.to/2jmQC7j
Dannii says
That is one beautiful looking bowl. I just love all the colours and I am glad that avocado is on there.
Bowl Me Over says
With all the great crunch the avocado takes it back to the creamy/luscious side – I’m big fan of avocado too Dannii!
Helen @ Fuss Free Flavours says
What a fabulous looking plate of food, with loads of goodness. The forbidden rice sounds like a great choice, I do like a rice with more flavour.
Bowl Me Over says
Thank you so much Helen – I appreciate you stopping by!
debi at Life Currents says
This bowl looks amazing! Healthy and colorful! I love that you used black rice too. I love the flavor, nutty, like you said. It makes it fun and special!
Bowl Me Over says
Thanks Debi! I think the black rice a little different texture too which is super yummy! Hope you give it a try!
Kavey at Kavey Eats says
I really love slow cookers – not only for the ease of cooking, but because slow-cooked food tastes so good. Your sante fe chicken bowl looks so colourful!
Bowl Me Over says
Thanks Kavey, love a yummy meal in a bowl!!
Ilka says
Such a beautiful salad with so many great colors! You packed in so much nutrition and the black rice is a great idea!
Bowl Me Over says
Thanks Ilka – I love all that yummy crunch, I hope you do too!
Dorothy at Shockingly Delicious says
That does it. I’m getting some black rice this week!
Bowl Me Over says
Off to the store you go Dorothy! 😀