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Gluten Free Dairy Free Santa Fe Chicken

Mexican food is one of my favorite cuisines.  Sometimes it is hard to follow a gluten free dairy free diet and still enjoy all the flavors.  This dish had my attention from the beginning.  It cooks in the crock pot, which is always a plus in my eyes, and is still loaded with flavor and veggies.  It can be enjoyed in a variety of ways, with corn chips or even in a corn tortilla.  The possibilities are endless with Santa Fe Chicken.

Gluten Free Dairy Free Santa Fe Chicken


mindy @ onceamonthmeals.com, adapted from Iowa Girl Eats


  • 1 can gluten free chicken broth
  • 1 can diced tomatoes with green chilies
  • 1 can black beans, drained and rinsed
  • 8 ounces frozen corn
  • 0.33 cup green onion, chopped
  • 1 teaspoon cumin (ensure GF)
  • 1 teaspoon dried cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.75 teaspoon cayenne pepper (ensure GF)
  • 0.125 teaspoon salt
  • 1 pound chicken breasts, boneless skinless
  • corn tortilla chips


In crockpot, combine chicken broth, tomatoes, beans, corn, onions, cumin, cilantro, garlic and onion powder, cayenne pepper and salt. Place chicken breasts on top of mixture. Cover and cook on low for 7 hours. Remove chicken, shred, then return to crock pot. Stir to combine all ingredients.  Serve on top of corn tortilla chips.  

Freezing Directions:

Let cool.  Place in gallon size freezer bag.  Remove as much air as possible, then label and seal.  TO SERVE:  Thaw.  Heat through.  Serve over corn tortilla chips.

Servings: 8

**conversion chart image provided by Erik Spiekermann

13 Responses to “Gluten Free Dairy Free Santa Fe Chicken”

  1. Kathleen says:

    Could you also just assemble all the raw ingredients, freeze that, then thaw and cook in the slow cooker? Or would the textures not hold up in the freezer?

    • mindy says:

      Yes Kathleen that would work. These directions are written as if you were cooking it that day. But yes, if you were just freezing the meal, your method would work.

  2. Jasmine says:

    What’s the weight of the cans used? Not sure if we have the same sizes here in Australia, plus I’m using home made broth.

    • mindy says:

      Hi Jasmine! 10 ounces chicken broth, 10 ounces diced tomatoes w/ chiles, 15 ounces black beans.
      Hope that helps!

  3. Shannon says:

    Have you tried doubling this recipe? Do you need to increase the cook time, or should you just have it on high instead of low?

  4. Sheraya says:

    Any idea on how many calories this has?

  5. Tiggeriffic says:

    Made this yesterday for dinner! It was yummy! Thank you!

    I did use fresh cilantro instead of dried. I added it just before serving.

    My children topped it with cheese. They think this recipe tastes better than my regular easy shredded chicken tacos (taco seasoning packet, one pound of chicken breast and a jar of salsa) that I make.

    • Lisa says:

      So glad your family loved it! I am a huge fan of fresh cilantro whenever possible as well!

      • Tiggeriffic says:

        I’m back writing the recipe on a card for my file! That’s how much of a hit it is!

        Thinking about it… would fresh cilantro freeze well? or does it lose it’s punch?

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