Slow Cooker Santa Fe Chicken

We’ve all done it!  Found an amazing looking recipe that touts being “easy,” “fast,” or “amazingly delicious!”  You run around getting all of the necessary ingredients, follow the directions to a T & it turns out NOTHING like the picture has claimed!! Leaving you feeling furious & the worst of all….still HUNGRY!!  I took on a recipe that would have made a better doorstop than a dinner & improved it!  Not only is this recipe easy, fast & amazingly delicious, it’s healthier & hands off once it’s in the slow cooker!!

Cheese is an incredible thing;)  I LOVE cheese in all of it’s forms! Block, shredded, crumbled, sliced & yes, even the questionable processed cheese still gets me.  Although, when using a cheese such as Velveeeta, it is very easy to over do it!  Most of the recipes for a Santa Fe Chicken Casserole were just smothered in Velveeta & that really is all you could taste in the finished meal!!  I use just a bit of it to give it that cheesy flavor without pushing all of the other flavors off of the stage;)

The best part about this recipe is that you can just layer it all into your crock pot & let it do it’s magic!!  Once it’s finished, you can garnish it with all of the favorite toppings such as sour cream, salsa & avocado for another level of yumminess!!  I like making this recipe together in the crock pot because the brown rice in the bottom soaks up all of the juices from this casserole while it’s cooking & creates a hearty & flavorful dish that everyone is sure to love!

Slow Cooker Santa Fe Chicken Casserole

Layer the following ingredients into a large crock pot:

1 cup Brown Rice

1 lb of Chicken- cut into bite sized pieces & seasoned with salt & pepper20170216_095914

2 tsp. Dried Garlic

1 can (10 0z) Rotel Tomatoes with Chilis

1 can (15 oz) Yellow Corn

1 can (7oz) Diced Mild Green Chilis

1 can (15 oz) Black Beans – Drained & rinsed20170216_100112

2 Cups Chicken Broth

4 oz of Velveeta Cheese- sliced & laid on top

Set cooker to low & let it go for 6 to 8 hours.


Top with Avocados, sour cream, cilantro or salsa to your taste.

*The longer you let your cooker go, the softer your brown rice will be. We ate ours at 8 hours & it was a bit mushy, but GOOD!


You could even shove this filling into tortillas for some Santa Fe Chicken Burritos!! Believe me, you may be using the left overs for those burritos & you could even freeze them to pull out at a later date;) Two meals in one-yeah!!

I hope you enjoy this new revamped recipe for an outstanding Santa Fe Chicken Bake!!

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