Slow Cooker Santa Fe Chicken Salad

If you are looking for a healthier recipe, you have got to try this! It tastes amazing and you don’t even need salad dressing on top!

Serves: 8

Slow Cooker Santa Fe Chicken Salad

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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  • 2 lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies, not drained
  • 15 oz can black beans, drained
  • 1 cup frozen corn
  • 1 medium zucchini, diced
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt to taste
  • 8 cups spinach or your favorite kind of lettuce
  • 1 Avocado


  1. Place your chicken breasts on the bottom of the slow cooker. On top of the chicken dump in the chicken broth, beans (drained), corn, tomatoes, cilantro, zucchini, garlic powder, onion powder, cumin, and salt in the crock pot.
  2. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over spinach or lettuce. Serve with avocado slices on top.
  3. (You can add our favorite dressing if you want.)

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5 Responses to “Slow Cooker Santa Fe Chicken Salad”

  1. Sherman
    Maybe I screwed something up. It's super watery, like soup and very bland. Once I added more of the listed seasonings, it just tasted like mediocre chili. As my first all-day slow cooker recipe, this was a huge dissapointment. Any ideas for if I try it again?

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