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Easy Chicken Santa Fe




Source of Recipe





Recipe Introduction


Serves 4.



List of Ingredients




1 15-ounce can black beans, rinsed and drained
2 15.25-ounce cans whole kernel corn, drained (I used frozen)
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breasts
1 8-ounce brick cream cheese (you can use less-fat variety)
1 cup shredded cheddar cheese

Recipe



1. In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salasa. Top with chicken breasts, then pour remaining salsa over chicken.
2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.
3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.