Santa Fe Crockpot Chicken is the perfect keto-friendly meal for busy days—full of bold flavor, creamy texture, and effortless prep that makes dinner a breeze. This recipe combines juicy chicken thighs, vibrant bell peppers, sugar-free salsa, and rich cream cheese in one slow cooker, delivering a satisfying dish that’s low-carb and high on taste.
Why It Works for Keto
Why does this dish work so well for keto? It hits all the essential bases: ample protein from tender chicken, healthy fats from cream cheese and optional avocado or shredded cheese toppings, plus low-carb veggies like bell peppers that add color and fiber without pushing your carb count up. Plus, it’s all made in one pot, so cleanup is minimal.
Chicken thighs are the star here because they stay juicy and flavorful through slow cooking, making the dish hearty and satisfying. The bell peppers add a subtle sweetness and vibrant hues, while the sugar-free salsa provides layers of tomato, onion, and chile flavors without any added sugars. Adding cream cheese at the end transforms the spicy salsa into a silky, creamy sauce—think of it as a keto-friendly queso alternative.
Tips for Perfect Results
Slow cooking melds these ingredients perfectly, ensuring the chicken soaks up every bit of spice and richness. The result is tender meat with a creamy, slightly spicy sauce that’s indulgent yet fully keto-compliant.
To get the best results, layer the chicken at the bottom for maximum juiciness, customize your spice level with jalapeños or mild salsa to taste, and avoid overcooking to keep the texture ideal—around 4 to 6 hours on low heat. Add the cream cheese during the last hour to keep it smooth and creamy, never grainy. Don’t forget to taste and adjust salt and spice before serving!
Meal Prep and Serving Ideas
This recipe shines in meal prep, too. Store leftovers in airtight containers in the fridge for up to four days or freeze individual portions for convenient keto lunches or dinners. Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream if the sauce thickens too much.
Serve Santa Fe Crockpot Chicken over cauliflower rice, shredded lettuce, or inside low-carb tortillas or lettuce wraps for versatile meals that fit your lifestyle. Whether it’s a quick weeknight dinner, a ready-to-go lunch, or a crowd-pleasing game day dish, this recipe delivers comfort food that supports your keto goals with ease.
Santa Fe Cockpot Chicken
Equipment
- slow cooker
- Cutting board
- Chef’s knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
For the Santa Fe Crockpot Chicken
- 2 pounds boneless skinless chicken thighs trimmed of excess fat
- 1 cup sugar-free salsa choose a mild or medium chunky salsa with no added sugar
- 1 cup chicken broth low-sodium
- 1 medium red bell pepper seeded and thinly sliced
- 1 medium green bell pepper seeded and thinly sliced
- 1/4 cup yellow onion finely diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 8 ounces cream cheese full-fat, softened and cut into large cubes
- 2 tablespoons olive oil or avocado oil, for greasing the slow cooker
Optional toppings and serving ideas
- 1 cup shredded Mexican blend cheese or shredded cheddar, for topping
- 1 medium avocado diced or sliced, for serving
- 1/4 cup fresh cilantro chopped, for garnish
- 1/4 cup sour cream for serving
- cauliflower rice, shredded lettuce, or lettuce wraps for serving, optional but recommended for a full meal
Instructions
- Lightly grease the bottom and sides of the slow cooker with olive oil to help prevent sticking and make cleanup easier.
- Place the chicken thighs in an even layer in the bottom of the slow cooker, patting them dry with paper towels first if they are very wet.
- Add the sliced red and green bell peppers, diced onion, and minced garlic over and around the chicken in the slow cooker.
- In a small bowl whisk together the sugar-free salsa, chicken broth, chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Pour the salsa mixture evenly over the chicken and vegetables in the slow cooker, making sure some of the liquid reaches the bottom around the thighs.
- Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the chicken is very tender and easily shreds with a fork without becoming dry.
- About 45 minutes to 1 hour before serving, open the slow cooker and nestle the cubes of cream cheese on top of the chicken and sauce, then cover again to let the cream cheese soften and melt.
- Once the cream cheese is very soft, gently stir it into the cooking liquid until it fully melts and combines into a smooth, creamy sauce surrounding the chicken and vegetables.
- Use two forks to shred the chicken thighs directly in the slow cooker, stirring to coat all of the shredded meat and peppers in the creamy Santa Fe sauce.
- Taste the sauce and adjust the seasoning with additional salt, pepper, or chili powder as desired to match your preferred spice level and saltiness.
- Serve the Santa Fe Crockpot Chicken hot over cauliflower rice, shredded lettuce, or in lettuce wraps, then top with shredded cheese, avocado, cilantro, and sour cream if using.
- Store any leftovers in airtight containers in the refrigerator for up to 4 days, reheating gently on the stovetop or in the microwave and adding a splash of broth or cream if the sauce thickens too much.
Notes
Nutrition
