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Santa Fe Cockpot Chicken

Santa Fe Crockpot Chicken is a keto-friendly, creamy, and flavorful slow cooker dish made with juicy chicken thighs, vibrant bell peppers, sugar-free salsa, and rich cream cheese. The chicken stays tender while the peppers add natural sweetness and color, and the salsa layers in tomato, onion, and chile flavors without added sugars. Finished with melted cream cheese for a silky sauce, this low-carb comfort food is perfect served over cauliflower rice, shredded lettuce, or in lettuce wraps for an easy weeknight dinner or meal prep option.
Course Dinner, Main Course
Cuisine Mexican, Southwestern, Tex-Mex
Keyword chicken thighs, crockpot, gluten free, keto, low-carb, meal prep, slow cooker
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 410kcal

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

For the lowest carbs, choose a sugar-free salsa with no added sugars and check labels for total and net carbohydrate counts. If you prefer extra heat, stir in chopped jalapeños or use a medium or hot salsa, and if you prefer milder flavors, stick with mild salsa and reduce the chili powder slightly. To thicken the sauce further without adding carbs, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. This dish freezes well, so portion it into freezer-safe containers for easy keto-friendly lunches and dinners on busy days.

Nutrition

Calories: 410kcal | Carbohydrates: 7g | Protein: 30g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 165mg | Sodium: 860mg | Fiber: 2g | Sugar: 3g