EASY SANTA FE CHICKEN

Name: EASY SANTA FE CHICKEN
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 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

Crockpot easy santa fe chicken

EASY SANTA FE CHICKEN prepared as a finished dish

Cook: 4 hr
Total: 4 hr
Yield: 6 servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Protein: Chicken

Ingredients

Servings

Original recipe

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

Shopping list for 6

Instructions

1
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa
2
Top with the chicken breasts, then pour the remaining salsa over the chicken
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
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker
5
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat
6
Heat until cream cheese melts and blends into sauce
7
Serve over rice. Top with shredded cheese

Ingredients

Servings

Original recipe

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

Shopping list for 6

Instructions

1
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa
2
Top with the chicken breasts, then pour the remaining salsa over the chicken
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
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker
5
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat
6
Heat until cream cheese melts and blends into sauce
7
Serve over rice. Top with shredded cheese