Crockpot Santa Fe Chicken
October 19th, 2009
This will be on the to-try list. I just got it from a friend.
2 cans kernel corn, drained
1 can black beans, drained
1 jar chunky salsa
2-3 frozen chicken breasts
1 (8 oz) block cream cheese (do not use the whipped variety, it will not turn out right.)
Mix the corn and beans with 1/2 jar of salsa in bottom of crockpot. Lay the chicken on top of this and cover with remaining salsa. Cook on high 5-7 hours, until chicken is cooked through. Remove chicken, shred, return to crockpot along with cream cheese (cut cream cheese into smaller blocks first) let sit 5-10 minutes, return and stir until cheese is melted. Freeze what you don’t eat, this is great over a bed of rice or as a tortilla filler.
[...] freezer) 5 – Grill Out/Daisy’s Chicken 6 – BBQ Chicken Wraps/Leftovers 7 – Crockpot Santa Fe Chicken 8 – Mini Meatloaves with Mashed potatoes 9 – Mexican Chicken 10 – Cheese-Filled [...]
I made this using 16oz frozen corn, dried beans (soaked for 2 hours before starting) and it was AMAZING! I love it. Adam turned up his nose at the mention of beans and because it didn’t have the greatest look but even he ate one “taco.”
Oh, and I just put it into my little calorie counter thing and it says only 139 calories per half cup serving! Woohoo!
10 stars