CP Santa Fe Chicken

iVillage Member
Registered: 07-23-2003
CP Santa Fe Chicken
Mon, 04-30-2007 - 6:19am
CP Santa Fe Chicken

1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup salsa
1 lb boneless skinless chicken breasts (other chicken parts can be used instead)
8 oz cream cheese, cubed
1 cup shredded cheddar

In a 3.5 or 4 quart electric slow cooker, 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 high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

Cut the cream cheese into small cubes and add it to the cooker, turning the temperature to high. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

TracyPalmPoster.jpg picture by cl-daisy526