Crockpot Chicken Santa Fe
Easy and versatile crockpot dish using ingredients you probably have on hand!
Ingredients
Instructions
  1. In a sprayed (or lined) crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, season to taste, then pour remaining salsa over chicken. (Note: I use more salsa and cover chicken completely).
  2. Cover and cook on HI for 2 1/2 – 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and shred or cut into bite-sized pieces. Add chicken back to slow cooker.
  3. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired, or over tortilla chips. Top with whatever garnishes you like such as shredded cheese, olives, sour cream, jalapenos, etc.
Recipe Notes

Stacy’s Notes:  I have been making this a very long time!  I don’t think it’s possible to mess this up – you can use any combination of canned black beans and corn, along with however many chicken breasts you want to cook.  Drain the cans and mix the beans, corn and 1/2 cup salsa, and form a bed for the frozen or thawed chicken. Season chicken liberally (I use onion powder, garlic powder, Mrs Dash southwest chipotle, cumin, oregano and salt and pepper).  Pour remaining salsa over chicken, or cover chicken completely with salsa.  Cover and cook on high 2-4 hours, depending on how much chicken you used.  Take chicken out, shred or cut it up, then return it to the crockpot. Add the cream cheese, stir until melted. Serve over brown rice or over tortilla chips, and top as desired.

This is a huge family favorite – we hope you enjoy it too!