Sante Fe Tomato Lime Chicken

It’s that time of year again!

Got out my slow cooker for some warm and hearty dinner recipes.

I love when my food cooks while I am busy doing other fun things.

While I was creating this slow cooker chicken dish I am about to share with you, my son, Brennan asked why I don’t usually follow recipes. I really didn’t have a good response except that I have ‘never been much of a rule follower.’  Just my nature. My husband, Russ on the other hand, is the BIGGEST rule follower I know. 🙂

Funny how that works, right?  Perhaps we balance each other out? 🙂

To start, I gathered a lime to juice.

Selected a yellow pepper and some scallions to dice.

Added a can of simple diced tomatoes.

Browned up some chicken and placed it on top of the diced vegetables.

I did add about 1/4 tsp. chipotle chili powder and about 2 TB of lime juice to the mix and cooked in my slow cooker for about 3 hours.

I shredded the chicken using 2 forks.

When the chicken was all cooked and almost ready to serve.  Brennan thought we should add a bit of cheese on top.

 Recipes should always be open to last minute improvising.

I also added a bit of cilantro because I love it –but completely optional–fresh basil might be nice too!

Great idea!  Cheese-y shredded chicken infused with lots of yummy flavors.

Sante Fe Tomato Lime Chicken (FODMAP friendly)

Category: Low FODMAP Main Dishes, Low FODMAP Recipes

Sante Fe Tomato Lime Chicken (FODMAP friendly)


  • 1 lb boneless skinless chicken breast
  • salt and pepper
  • 1 garlic clove
  • 2 TB oil
  • 1, 14.5 oz can diced tomatoes (FODMAP followers check ingredients)
  • 1 small yellow pepper, deseeded and chopped
  • 1 small bunch scallions, chopped (FODMAP followers use green part only) -about 1/3 cup
  • 1 large lime juiced (use about 2 TB juice)
  • 1/4 tsp Chipotle chili powder (FODMAP followers I do not know if this is low-may delete or check tolerance)
  • 1/2 cup shredded part skim mozzarella cheese
  • 2 TB chopped fresh cilantro or basil to garnish *optional


  1. In large skillet heat the olive oil over medium heat and add garlic clove to season oil.
  2. Remove garlic.
  3. Season chicken with salt and pepper and cook about 3-4 minutes each side to brown the meat, but not cook through.
  4. Add tomatoes, diced pepper and scallions to crock pot that is set on low setting.
  5. Top with lime juice and chipotle seasoning if using and give a gentle stir.
  6. Place browned chicken on top of vegetables.
  7. Cover slow cooker and cook for about 3 hours on low.
  8. Take 2 forks and shred chicken.
  9. Sprinkle mozzarella cheese over the shredded chicken and replace cover on slow cooker for 5 minutes--cheese should melt right up!
  10. Garnish with fresh herbs if desired.

Are you a rule follower my nature?

10 replies on “Sante Fe Tomato Lime Chicken

  • Brooke Fiore

    I am absolutely a rule follower but I find that the more I cook, the more comfortable I have become in the kitchen so I think I may start making some changes to the recipes I’ve collected! Thanks for the inspiration 🙂

  • Susan S.

    Hi Kate! I found your website through a mutual WHS classmate. And I made this recipe last night because I’m trying to reduce gluten in my family’s diet (my son has neuro issues, and I’m experimenting with seeing if changing up his diet helps him). Anyway, this Santa Fe Tomato Lime Chicken was totally de-licious! So, so good!! I left out the cheese because I have a food sensitivity to dairy. (Funny, for years I thought I had IBS, until I was tested and eliminiated dairy.)

    Great to see a little bit of what you’re doing these days. Excellent!

    • katescarlata

      So glad you liked the Tomato Lime Chicken–I definitely have some more GF recipes on the blog so check past posts. Hope the GF diet helps your son. Fortunately there are so many good gluten free alternatives that taste good.

  • Christy

    This looks yummy! I’m looking for good FODMAP crockpot recipes, but I am a bit afraid of the crock pot! I have two questions –
    1. I have read that you need to cook for at least 6 (or 7?) hours on low to adequately kill all of the bacteria – yet your recipe calls for 3 hours. Can you explain how this works to cook the food?
    2. I was surprised to see the reference to cheese – is this just if the person can tolerate it? I’m in the elimination phase, so I’m avoiding all cheese for now.
    Thanks for all of your great work – you are helping so many people!

Comments are closed.