Slow Cooker Sante Fe Chicken (GF, DF, Egg, Peanut, Tree nut Free)
Recipe type: Slow Cooker
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A southwestern chicken dish that slow cooks and is perfect over rice or quinoa. Open a few cans, sprinkle some spices and throw it in the crock pot for an easy weeknight dinner. Full of flavor from green chilis, tomatoes and garlic, yet so easy to make! Free of gluten, dairy, egg, peanut and tree nuts, with a soy-free option too!
  • 2 boneless, skinless chicken breasts
  • 14.4 oz can diced tomatoes with green chilies (pick a heat level that suits you, I do mild)
  • 15 oz can black beans, rinsed and drained
  • 8 oz frozen or canned corn
  • 1 cup chicken broth (homemade, or one that suits your allergies)
  • 3 oz. dairy-free cream cheese
  • 3 green onions, chopped--both white and green parts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt to taste
  • ¼ cup chopped fresh cilantro
  1. Place the chicken in the bottom of a slow cooker. You can either put in the breasts whole, and shred it when it's done cooking, or cube it before placing it in the slow cooker.
  2. I find that the dairy-free cream cheese does not stir in well, so I take all of the liquids: the chicken broth, the drained liquid from the diced tomatoes and green chilis can and put them in a blender with the dairy-free cream cheese. I blend that until it's a smooth consistency. Pour that mixture on top of the chicken.
  3. Top with the remaining ingredients, except for the cilantro.
  4. Cook on high for four hours, or on low for 6-8 hours.
  5. When ready to serve, stir well and if needed, shred the chicken. Garnish with freshly chopped cilantro and serve or rice or quinoa.
Recipe by Allergy Awesomeness at