Thursday, June 18, 2009

Santa Fe Chicken

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

4 comments:

Bish Denham said...

Are these recipes you've made up or do you have a HUGE library of cook books? :O

Lilfix said...

Hazel and I collected many, many recipes over the years of slow cooking together. I only have 2 crockpot cookbooks (but I have a cabinet full of other cookbooks...some have never been opened...grin)...

I find recipes and change them to make them crockpot recipes...I'm a lazy cook, why do you think I miss Hazel so much...grin...

Kate said...

I shouldn't come here. Even when I've just eaten, you make my mouth water! :D

adrienne said...

This sounds soooo good!