This entry was posted on Thursday, June 26th, 2008 at 9:42 am and is filed under Chicken, Crock Pot, Easy Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
Crock Pot Easy Santa Fe Chicken Recipe
Crock Pot Easy Santa Fe Chicken Recipe
Ingredients:
- 1 (15 ounce) can black beans, rinsed and drained
- 2 (16 ounce) cans whole kernel corn, drained
- 1 cup bottled thick and chunky salsa
- 5 or 6 skinless boneless chicken breasts
- 8 ounces cream cheese
- 1 cup shredded Cheddar cheese
Preparation:
Crock Pot Easy Santa Fe Chicken Recipe
In a 3 1/2- or 4-quart crockpot, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crockpot. Add the cream cheese (cut into cubes to melt faster), and turn crockpot to HIGH. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.