Monday, December 05, 2005
Crockpot Sante Fe Chicken
1 (15 oz.) can black beans - rinsed and drained
1 can whole kernel corn - drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts1 (8 oz.)
brick cream cheese - cut into cubes
1 1/2 cups shredded cheddar cheese
In crock pot, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the low heat setting 4-6 hours, or until the chicken is tender and white throughout. Cut chicken into bite sized pieces while still in crockpot (it’ll be tender enough to do easily with knife) Add the cream cheese and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Enjoy!
Diana
Categories: southwestern, crockpot, chicken
1 can whole kernel corn - drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts1 (8 oz.)
brick cream cheese - cut into cubes
1 1/2 cups shredded cheddar cheese
In crock pot, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the low heat setting 4-6 hours, or until the chicken is tender and white throughout. Cut chicken into bite sized pieces while still in crockpot (it’ll be tender enough to do easily with knife) Add the cream cheese and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Enjoy!
Diana
Categories: southwestern, crockpot, chicken
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This is a HUGE favorite at our house. It's easy to adjust the spiciness level just by using different kinds of salsa. We omit the cream cheese and add crumbled tortilla chips and shredded cheddar or mexican-mix shredded cheese and call it Chicken Tortilla Soup.
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