Slow Cooker Santa Fe Chicken Salad

Name: Slow Cooker Santa Fe Chicken Salad Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 2 pounds boneless, skinless chicken breasts; 14 ounce can diced tomatoes with mild green chilies (not drained); 15 ounce can black beans (drained); 1 cup frozen corn; 1 medium zucchini (diced); ¼ cup chopped fresh cilantro; 14 ounces fat free chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; salt (to taste); 8 cups spinach ((or your favorite lettuce)); 1 avocado

Jump to Recipe

6 hrs 10 mins

7 Comments

No ratings yet

This post may contain affiliate links. Read our disclosure policy.

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 people

Slow Cooker Santa Fe Chicken Salad Recipe

This chicken salad tastes amazing and you don’t even need salad dressing on top!

Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Print Pin

Ingredients

2 pounds boneless, skinless chicken breasts
14 ounce can diced tomatoes with mild green chilies not drained
15 ounce can black beans drained
1 cup frozen corn
1 medium zucchini diced
¼ cup chopped fresh cilantro
14 ounces fat free chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
salt to taste
8 cups spinach (or your favorite lettuce)
1 avocado

Instructions

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.
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.
(You can add our favorite dressing if you want.)

Nutrition

Calories: 284 kcal · Carbohydrates: 24 g · Protein: 32 g · Fat: 7 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 369 mg · Potassium: 1144 mg · Fiber: 8 g · Sugar: 2 g · Vitamin A: 3032 IU · Vitamin C: 23 mg · Calcium: 79 mg · Iron: 3 mg

Equipment

Slow Cooker

Recipe Details

Course: Main Course, Salad

Cuisine: American, Mexican

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

Marie says:

It calls for cayenne pepper in the instructions but it doesn't tell you how much to add in the ingredients.
Sharon B says:

Would love to pin this, but it does not allow me to because of a restriction on the pic. Any way to fix this?
Julie says:

This was amazing, everyone at my home loved it, thank you for sharing.
Sherman says:

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?
Erika D Babineau says:

This happened to me too! Really really watery and bland.
Bobo says:

So, I haven't tried the recipe yet (hoping to do so today/tomorrow) but just from looking at the ingredients I will probably skip adding the chicken broth for a start. It looks like there will be a lot of liquid released from the other ingredients. If starting with dry black beans then perhaps the extra liquid would be good but I am keen to try without first. I am also likely going to decrease the cooking time. When I have cooked chicken-based dishes in the slow cooker, 4.5hrs on low has been perfect for chicken breast. So I think I will time it for that, and then check where the beans are at and go from there! Hope you guys have better luck next time - I'm really crossing my fingers for this to work, it looks soooo good!
Barbara says:

Loved it! Easy, not overly heavy, and great flavors. Even my foodie husband was impressed. Will definitely add it to the rotation.

Slow Cooker Santa Fe Chicken Salad