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Easy Creamy Santa Fe Chicken (Crock Pot)
At a Glance
- Total
- 4 hrs 20 min
- Servings
- 5.00 serving(s)
Categories
- Main Course
- Southwestern
- Slow cooker
- Easy
- Slow Cooker
Allergens
- Milk
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Creamy Santa Fe Chicken (Crock Pot) brings together 1 (15 ounce) can black beans, rinsed and drained, 2 (15 1/4 ounce) cans whole kernel corn, drained, 1 cup bottled thick & chunky salsa in a practical dish for home cooking. It takes about 4 hrs 20 min to prepare and cook. It makes approximately 5 servings.
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Equipment
Crock pot or slow cooker
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 2 (15 1/4 ounce) cans whole kernel corn, drained
- 1 cup bottled thick & chunky salsa
- 5 -6 boneless skinless chicken breasts
- 1 (8 ounce) package cream cheese
- 1 cup shredded cheddar cheese
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Instructions
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.
Keep Cooking
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