Easy Creamy Santa Fe Chicken (Crock Pot)

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Super creamy and just a little spicy.


  1. In crock pot, mix together beans, corn, and 1/2 cup salsa.
  2. Top with the chicken breast, then pour the remaining salsa over the chicken.
  3. Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
  4. Remove the chicken and cut into bite size pieces.
  5. Put back into the crock pot.
  6. Add the cream cheese (cut into cubes to melt faster), and turn to high.
  7. Heat until cream cheese melts, and blends into sauce.
  8. Serve over rice.
  9. Top with shredded cheese.
Most Helpful

Wonderful smells were coming out of my kitchen when I walked in the door after work, even my son said, "Oh man, that smells good!" We all liked this a lot and it mixed up so quick I was able to throw it in the crockpot when I came home for lunch. Originally was going to give it 4 stars because my 6 year olds were not really crazy about the spice, but I decided on a 5 star rating when I realized that I could combine the leftovers with a couple of cans of cream of chicken soup and more salsa and chicken broth and make a wonderful santa fe chicken soup. The leftovers sound almost better than the original dish. This will be a staple recipe at our house. Thanks much!

Kimex May 22, 2003

Wonderful. My husband actually threw this together today. He forgot to add the second 1/2 cup of salsa on top, so it was very mild.

dragonbaby March 16, 2003

I've been on a crock pot kick lately and had to try this recipe. It was delicious! Loved the sauce especially served over a hot bed of rice! Dear BF really enjoyed this one! I did add a small can of diced green chilies for some heat and flavor. Thanks for posting!!

Brenda Mariko January 28, 2013