Crockpot Santa Fe Chicken

Crockpot Santa Fe Chicken

I like to use the crockpot in the summer, if we are not grilling or using the air fryer, as it reduces the cooking heat in the kitchen, and also allows for food prep to be completed in the cool early morning. I also like to use the larger crockpot and fill it, so I have lunches to hand a and spare food to freeze.
I wanted a light, sunshine dish, and had seen a video recipe (no measurements!?!), that had the base of being Crockpot Santa Fe Chicken, but lacked the ingredients that would give it the flavor. So I got to work in the kitchen, and this recipe it the result of adding some ingredients and creating the flavor that I was hankering for!
The dish is adaptable, as it can be served warm over rice, on its own or cold with leaves for a salad, though I greatly reduce the amount of broth that I serve it with over salad. It also freezes well.
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Wine Note

Although this dish is American with Mexican flavor, I turned to Italy for the wine, as I wanted some light fruit for the mild spiciness of the the chicken. Fiano is a peachy fresh wine that pairs well with the gentle spices, holding its flavor.

Crockpot Santa Fe Chicken

4Lbs / 1800g Chicken thighs – boneless & skinless
4 cups / 1 litre Chicken broth
2 cans Black beans
2 cans Tomatoes (crushed, chopped or plum)
2 Cups Sweetcorn (frozen or canned)
1 Red pepper diced
1 Bunch scallions
1 Green large chili finely chopped
1 large handful Cilantro (fresh coriander) chopped
1 pack taco seasoning
1-2 tsp Pul biber or chili flakes

1 large handful Cilantro (fresh coriander) chopped
2 Cups grated cheese to serve

Place all of the ingredients (except for the serving ingredients) into the crockpot /slow cooker, and cook on low for 6-8 hours.

Serve in dishes with the cilantro and cheese sprinkled over.