Every Sunday, my sister Doris lines her slow cooker with little foil packets that look like shiny presents, and by afternoon the whole house smells like the best church potluck you’ve ever wandered into. These 4-ingredient Santa Fe chicken packets are her secret to easy meal prep for the week: spicy, savory, and hearty enough to keep the whole family happy. The idea is simple and very Midwestern—take good chicken, add a can or two of pantry favorites, wrap it all up tight, and let the slow cooker do the work.
It has the spirit of those old foil packet suppers we used to tuck into the coals at bonfires, but updated for busy weeks and a plug-in slow cooker on the counter.
Foil chicken packets beside a slow cooker on a farmhouse counter
Foil chicken packets beside a slow cooker on a farmhouse counter
Serve these Santa Fe chicken packets right in their foil, letting everyone open their own little bundle at the table. Spoon the saucy chicken over steamed rice, buttered egg noodles, or warm flour tortillas. A side of corn or a simple lettuce salad with ranch dressing fits right in with the flavors.
If you like, add a dollop of sour cream and a sprinkle of shredded cheese at the table, along with a bowl of tortilla chips to scoop up any extra sauce.
Slow Cooker 4-Ingredient Santa Fe Chicken Packets
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts (about 4–6 small breasts)
1 (16-ounce) jar thick and chunky salsa (medium or hot for a spicier kick)
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounce) can whole kernel corn, drained
Heavy-duty aluminum foil for wrapping packets (no cooking spray needed if using nonstick foil, optional)
Chicken, salsa, beans, and corn arranged for packet assembly
Chicken, salsa, beans, and corn arranged for packet assembly
Directions
Cut 6 rectangles of heavy-duty aluminum foil, each about 12 x 14 inches. If your foil isn’t heavy-duty, use a double layer for each packet so they don’t tear or leak in the slow cooker.
Place the foil sheets shiny side up on the counter. Lay them out assembly-line style so it’s easy to build the packets.
Cut the chicken breasts into evenly sized pieces, either 6 whole portions (one breast per packet if small) or into large chunks so you can divide them evenly among the 6 packets.
In a medium bowl, stir together the salsa, drained black beans, and drained corn until everything is well combined. This is your simple Santa Fe sauce mixture.
Chunky salsa mixture stirred with beans and corn in a mixing bowl
Chunky salsa mixture stirred with beans and corn in a mixing bowl
Place a portion of chicken in the center of each foil sheet. Try to keep the chicken in a small mound so the sauce can surround it.
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