Easy Santa Fe Chicken Slow Cooker Recipe
This slow cooker chicken recipe has been a staple in our household for years. Whenever I’m short on time, it’s a lifesaver. My kids ask for it all the time, and my husband loves it because it’s so easy to make. The best part? It’s incredibly flavorful and moist, even after hours of cooking. I’ve made this recipe countless times, and it never fails to impress.
What is slow cooker chicken?
Slow cooker chicken is essentially a comforting, one-pot meal that’s perfect for busy families. It’s a simple recipe that involves throwing chicken, vegetables, and a few spices into a slow cooker, then letting it cook all day. The result is a tender, juicy chicken dish that’s packed with flavor. Think of it as a cross between a stew and a roast, but with the convenience of a slow cooker.
Why you’ll love this recipe?
I love this recipe for so many reasons! First, it’s incredibly easy to make. Simply throw all the ingredients into the slow cooker, set it, and forget it. The chicken is tender and flavorful, and the vegetables are cooked to perfection. Plus, it’s a great way to use up any leftover vegetables you have on hand. My kids love it because it’s a fun, interactive meal that they can help with. And my husband loves it because it’s a quick and easy dinner solution that’s perfect for busy nights.
How do I make slow cooker chicken?
Quick Overview
Here’s a brief summary of the entire process: simply throw all the ingredients into the slow cooker, set it to low for 6-8 hours, and let it cook. The chicken will be tender and juicy, and the vegetables will be cooked to perfection. It’s that easy!
Ingredients
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– 1 lb boneless, skinless chicken breasts
– 1 can of diced tomatoes
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
For the Vegetables:
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 cup of green beans, trimmed
For the Glaze:
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tbsp olive oil
Step-by-Step Instructions
Step 1: Prepare the Chicken
Season the chicken with salt, pepper, thyme, and rosemary. Place it in the slow cooker.
Step 2: Add the Vegetables
Add the sliced onion, minced garlic, diced tomatoes, chicken broth, carrots, potatoes, and green beans to the slow cooker.
Step 3: Add the Glaze
In a small bowl, whisk together the honey, soy sauce, and olive oil. Pour the glaze over the chicken and vegetables.
Step 4: Cook the Chicken
Set the slow cooker to low for 6-8 hours. Let the chicken cook until it’s tender and juicy.
Step 5: Serve and Enjoy
Remove the chicken from the slow cooker and serve it with the cooked vegetables. Enjoy!
What to Serve It With
This slow cooker chicken recipe is incredibly versatile. Serve it with a side of mashed potatoes, steamed vegetables, or a fresh green salad. You can also serve it with a side of crusty bread or over rice. For breakfast, try serving it with scrambled eggs and toast. For brunch, serve it with a side of hash browns and fruit. And for dessert, try serving it with a side of vanilla ice cream!
Top Tips for Perfecting Your Slow Cooker Chicken
Here are a few tips for perfecting your slow cooker chicken recipe:
Zucchini Prep: Make sure to slice the zucchini thin so that it cooks evenly. You can also add it to the slow cooker in the last hour of cooking to prevent it from becoming too mushy.
Mixing Advice: Don’t overmix the glaze, as it can become too thick and sticky. Instead, whisk it together until it’s smooth and pour it over the chicken and vegetables.
Swirl Customization: Try adding different herbs and spices to the glaze to give it a unique flavor. You can also add a bit of honey or maple syrup to balance out the flavors.
Ingredient Swaps: Feel free to swap out the chicken with pork or beef if you prefer. You can also add different vegetables to the slow cooker, such as bell peppers or zucchini.
Baking Tips: Make sure to set the slow cooker to low for 6-8 hours to ensure that the chicken is tender and juicy. You can also add a bit of liquid to the slow cooker to prevent the chicken from drying out.
Storing and Reheating Tips
Here are a few tips for storing and reheating your slow cooker chicken:
Room Temperature: Let the chicken cool to room temperature before refrigerating it. It’s best to store it in an airtight container to prevent drying out.
Refrigerator Storage: Store the chicken in the refrigerator for up to 3 days. Make sure to reheat it to an internal temperature of 165°F before serving.
Freezer Instructions: Let the chicken cool to room temperature before freezing it. It’s best to store it in an airtight container or freezer bag to prevent freezer burn. Thaw the chicken in the refrigerator or microwave before reheating it.
Frequently Asked Questions
Final Thoughts & Conclusion
This slow cooker chicken recipe is a true family favorite. It’s easy to make, delicious, and perfect for busy nights. I hope you enjoy it as much as we do! Don’t forget to share your own variations and tips in the comments below. Happy cooking!
Jack-o'-Lantern Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Royal Icing Decorations
- 3 cup powdered sugar
- 0.25 cup milk
- 1 teaspoon light corn syrup
- 0.5 teaspoon almond extract optional
- orange food coloring
- black food coloring
Instructions
Cookie Preparation
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Wrap each half in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut out pumpkin shapes using a cookie cutter.
- Place cookies on the prepared baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Icing and Decoration
- In a medium bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth. If using, stir in the almond extract.
- Divide the icing into two bowls. Tint one bowl orange with food coloring and the other black.
- Once the cookies are completely cool, use the orange icing to fill in the pumpkin shape. Use the black icing to pipe eyes, nose, and mouth details.
- Let the icing dry completely before serving or storing.
