Crock Pot Santa Fe Stew Recipes

SLOW COOKER SANTA FE CHICKEN

Slow Cooker Santa Fe Chicken image

Easy slow-cooker meal.

Provided by bdunk1998

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h35m

Yield 8

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, drained
1 (14 ounce) can whole kernel corn
½ cup salsa
4 skinless, boneless chicken breast halves
½ cup salsa
1 (8 ounce) package cream cheese, cut into cubes
8 tortillas

Steps:

Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
Cook on High for 3 hours.
Add cream cheese to chicken mixture; cook another 30 minutes.
Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g

CROCK POT SANTA FE STEW

Crock Pot Santa Fe Stew image

This stew is wonderful on a cold day. Throw everything in the crock pot and enjoy a wonderful dinner when you get home. Great with cornbread.

Provided by The Southern Lady Cooks

Categories Main Course Soup

Number Of Ingredients 15

Ingredients

1 1/2 pounds ground beef
1 small onion (chopped)
1 small green pepper (chopped)
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon salt
1 15 ounce can Bush's pinto beans, undrained
1 15 ounce can Bush's black beans, undrained
1 15 ounce can Bush's kidney beans, undrained
1 15 ounce can whole kernel white sweet corn, drained
1 14.5 ounce can petite diced tomatoes, undrained
1 4 ounce can chopped green chilies
1 1.5 ounce package taco seasoning
1 1 ounce package ranch dressing mix

Steps:

Brown ground beef with onion, green pepper and spices in a skillet on top of the stove. Add all ingredients to crockpot and mix in ground beef mixture. Cook on low 2 to 3 hours.
This makes a 3 quart crock pot almost full to the top, approximately 10 to 12 servings. It is great served with cornbread.

SANTA FE STEW

Santa Fe Stew image

Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 beef eye round roast (2 to 3 pounds), cut into 1/2-inch cubes
2 medium onions, sliced
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
1 medium green pepper, chopped
1 tablespoon sugar
1 to 2 teaspoons ground cumin
1 garlic clove, minced
Salt to taste
Shredded Monterey Jack cheese

Steps:

In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

Nutrition Facts : Calories 251 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 565mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

SANTA FE STEW

Santa Fe Stew image

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

SANTA FE POT ROAST (SLOW-COOKER/CROCKPOT)

Santa Fe Pot Roast (Slow-Cooker/Crockpot) image

I found this in the Herdez web site. Did not try yet, but sounded delicious and easy, so decided to publish here for safe-keeping.

Provided by EURrosa1

Categories One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 lb) boneless beef chuck shoulder pot roast
1 (7/8 ounce) package taco seasoning mix
1 cup salsa (Salsa Casera Herdez)
8 (8 inch) whole wheat tortillas

Steps:

Cut roast into large chunks and rub with taco seasoning. Heat oil in a large saucepan and sauté meat.
Place in slow cooker and add salsa. Cook on LOW 6-8 hours or HIGH 4-5 hours.
Remove meat from cooking liquid and shred. Serve tortillas with condiments such as shredded lettuce, sour cream, HERDEZ Salsa Casera, and HERDEZ Jalapeño Peppers (sliced or whole).

CROCKPOT SANTA FE CHICKEN

Crockpot Santa Fe Chicken image

This good recipe was created by Gina's for Weight Watchers and Diabetic recipes. The combination of the ingredients make its delicious taste. Enjoy it.

Provided by pink cook

Categories Easy

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs chicken breasts
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can black beans
1 (8 ounce) bag frozen corn
1/4 cup fresh cilantro, chopped
1 (14 1/2 ounce) can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt (to taste)
1 teaspoon black pepper

Steps:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cayenne pepper and salt in the crock pot.
Season chicken breast with salt and pepper and lay on top. Cook on low for 8 to 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Adjust salt and seasoning and serve warm.

Nutrition Facts : Calories 237.3, Fat 8.5, SaturatedFat 2.4, Cholesterol 54.5, Sodium 763.4, Carbohydrate 18.2, Fiber 4.4, Sugar 0.4, Protein 22.9

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