Santa Fe Chicken for the Crock Pot
- Ready In:
- 7hrs 15mins
- Ingredients:
- 6
- Serves:
-
6
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
- In slow cooker, 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 the low heat setting 7 hours, or until the chicken is tender; do not overcook or the chicken will get tough.
- Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
- Add the cream cheese and turn slow cooker to high heat. Heat until cream cheese blends into the sauce.
- Serve over rice. Top with shredded cheese.
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RECIPE SUBMITTED BY
I am a stay at home mom with 3 boys.I love to cook and bake and my youngest son who is 3 years old loves to help me.....I find whenever he does help out he is more willing to eat what we make so that is always a plus! I love to cook for my family when I have the time, it is a great way to get everyone together!