Spoon about 1/2 to 2/3 cup of the salsa–bean–corn mixture over each portion of chicken, dividing it as evenly as you can. Make s
ure the chicken is mostly covered so it stays moist and soaks up the spicy, savory flavor.
Bring the long sides of the foil up over the filling and fold them together tightly several times to seal. Then fold up the ends, crimping firmly so no juices can escape. You want snug, well-sealed packets that will hold in the steam and sauce.
Arrange the foil packets upright and snugly packed inside the slow cooker, seam side up. They should fit tightly together in a single layer, like little wrapped gifts tucked into a box. If a second layer is necessary, place it gently on top, still seam side up.
Foil packets nestled upright inside a slow cooker
Foil packets nestled upright inside a slow cooker
Cover the slow cooker with the lid. Cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is cooked through and easily shreds with a fork. Cooking time may vary a bit depending on your slow cooker and the thickness of the chicken pieces.
When done, carefully lift a packet out with tongs and open it away from your face, as the steam will be hot. Check that the chicken is cooked through (no pink in the center). If needed, reseal and cook a little longer.
Opened foil packet with steaming Santa Fe chicken
Opened foil packet with steaming Santa Fe chicken
For meal prep, let the packets cool slightly, then store them in the refrigerator right in their foil. Reheat in the oven at a low temperature or open and warm the contents in a skillet or microwave during the week.
To serve, either eat straight from the opened foil packet or transfer the chicken and sauce to a plate or bowl. Shred the chicken lightly with a fork in its own juices and serve over rice, noodles, or tucked into tortillas.
Santa Fe chicken served over rice with sour cream and cheese
Santa Fe chicken served over rice with sour cream and cheese
Variations & Tips
For a creamier version, stir 4 ounces of softened cream cheese into the hot contents of each opened packet right before serving (this adds an extra ingredient but makes a rich, tangy sauce). If your family prefers milder flavors, use mild salsa and rinse the black beans thoroughly; you can always set out hot sauce at the table for spice lovers.
Swap the black beans for pinto beans or the corn for a fiesta-style corn with peppers if that’s what you have in the pantry. You can also use boneless, skinless chicken thighs instead of breasts for a more forgiving, juicier result—just trim extra fat and keep the packet size the same.
For a heartier meal prep bowl, open the packets and mix the shredded chicken mixture with cooked rice, then portion into containers for grab-and-go lunches. If you don’t have a slow cooker, you can arrange the foil packets on a rimmed baking sheet and bake at 375°F for about 30–40 minutes, or until the chicken is tender and cooked through, mimicking that same cozy, packet-style supper my mother used to slide into the oven on busy farm nights.
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