Easy Creamy Santa Fe Chicken (Crock Pot)
Super creamy and just a little spicy.
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(15 ounce) can
, rinsed and drained
(15 1/4 ounce) cans
whole kernel corn
thick & chunky salsa
boneless skinless chicken breasts
(8 ounce) package
In crock pot, mix together beans, corn, and 1/2 cup salsa.
Top with the chicken breast, then pour the remaining salsa over the chicken.
Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
Remove the chicken and cut into bite size pieces.
Put back into the crock pot.
Add the cream cheese (cut into cubes to melt faster), and turn to high.
Heat until cream cheese melts, and blends into sauce.
Serve over rice.
Top with shredded cheese.
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