FBD

EASY SANTA FE CHICKEN

Crockpot easy santa fe chicken

Tex-MexChickenIntermediate240 minBy Northstar

Ingredients

Servings
6
  • 1 15 oz can black beans -- rinsed and drained
  • 2 15.25 oz cans whole kernel corn -- drained
  • 1 cup bottled thick and chunky salsa
  • 5 or 6 skinless boneless chicken breasts -- (can use frozen)
  • 1 8 oz brick cream cheese -- low fat is fine
  • 1 cup shredded cheddar cheese

Instructions

  1. 1

    In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa

  2. 2

    Top with the chicken breasts, then pour the remaining salsa over the chicken

  3. 3

    Cover and cook on high heat setting for 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen

  4. 4

    Remove the chicken and cut into bite sized pieces. Add back to the slow cooker

  5. 5

    Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat

  6. 6

    Heat until cream cheese melts and blends into sauce

  7. 7

    Serve over rice. Top with shredded cheese

Tags

crockpottex-mexamericanslow-cooker