Crockpot Easy Santa Fe Chicken
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese
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.
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.
Serve over rice. Top with shredded cheese.
Cook's Note: I used the mexi corn instead of plain and I used hot salsa.
Source: This was originally posted by Pam at MOL.
Submitted by SandieLR
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