This is recipe that I've had many times, but not from the crock pot, so when I came across the recipe for the crockpot, I was thrilled...
Santa Fe Chicken
1 (15 oz) can black beans - rinsed & drained
2 (15 oz) cans corn, drained
1 cup thick & chunky salsa
5-6 skinless, boneless chicken breast, cut into chunks *
1 (8 oz) brick cream cheese
1 cup shredded cheese (your choice of flavor...I like to use Mexican blend)
Mix beans, corn and 1/2 cup salsa together and pour into crock pot that has been sprayed with a cooking spray. Put chicken over mixture. Pour remaining salsa over chicken. Cover & cook on HIGH for 2 1/2 - 3 hours or til chicken is done. Cube the cream cheese and add it to the crock pot. Heat until cream cheese it melted and blends into sauce.
You can serve this over rice. Top with Shredded cheese...
* You can use frozen chicken if you want. I usually get the chicken strips and cube them before freezing to make it easier when making this and other recipes.
Enjoy and Happy Slow Cooking! Hugs...
Here are other Crock Pot Chicken Recipes from Hazel's Crock Pot Kitchen
May the Forest Be with You...Happy Earth Day
4 days ago