This has become one of my family's most favorite meals.
Crockpot Santa Fe Chicken
2 large boneless skinless chicken breasts
1 15 ounce can black beans, rinsed and drained
1 15 ounce can corn, drained
1 1/2 to 2 cups salsa
1 8 ounce package cream cheese (you can use low fat)
1 cup cheddar cheese
Hot sauce for serving
Place the chicken breasts in the bottom of a 4 quart slow cooker. Combine the black beans, corn, and salsa in a separate bowl; dump all over the chicken. Cook on low for 5 hours. About half an hour before you want to serve this, take the chicken out and shred it. Place it back in the slow cooker with the cheese and combine. Cook about another half hour, or at very least, until all the cheese is melted.
We liked this served over brown rice with hot sauce on the side. It would also go well as a "chip dip" or in taco shells.
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