New Recipe: Santa Fe Chicken

I tried another new recipe this week… Slow Cooker Santa Fe Chicken.  {Woah, look at me getting all domesticated!}  It’s the perfect go-to recipe for us because the mister loves Mexican and I love meals that require only pantry and freezer staples!

Ingredients:

  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cans (15 oz) whole kernel corn, drained
  • 1 cup bottled thick and chunky salsa
  • 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
  • 1 8-oz brick cream cheese
  • shredded cheddar cheese

{Our favorite salsa, Garden Fresh, locally made in Ferndale, MI}

Instructions:

1.  In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa.

2.  Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.  Cover and cook on high for 2-1/2 to 3 hours, or until the chicken is tender and white throughout.

3.  Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.

4.  It’s best served over brown rice with a sprinkle of cheddar cheese on top!

I highly recommend this recipe… It’s awesome!

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One Response to New Recipe: Santa Fe Chicken

  1. Pingback: Skinless Chicken Breast with Balsamic Salsa | gourmetblends

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