Santa Fe Chicken for the Crock Pot |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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This is so delicious! Serve over rice. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can whole kernel corn, drained |
1 cup bottled thick & chunky salsa |
5 boneless skinless chicken breasts |
1 (8 ounce) brick cream cheese, cut into cubes |
1 1/2 cups shredded cheddar cheese |
Directions:
1. In 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 the low heat setting 7 hours, or until the chicken is tender; do not overcook or the chicken will get tough.
4. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
5. Add the cream cheese and turn slow cooker to high heat. Heat until cream cheese blends into the sauce.
6. Serve over rice. Top with shredded cheese.
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