Easy Chicken Santa Fe
This slow cooker chicken santa fe recipe is so good served over rice and topped with desired fixings.
Foto: RecipeGirl
Ingredients
- One 15-ounce can black beans, (rinsed and drained)
- One 10 to 12-ounce bag frozen corn ((can substitute 15-ounces canned corn))
- 1 cup bottled chunky salsa
- 6 boneless, skinless (about 18 ounces) chicken thighs ((see Recipe Notes below))
- 8 ounces cream cheese, (cut into chunks)
- hot steamed rice, (for serving (if desired))
- toppings, as desired: lettuce, tomato, shredded cheese, avocado
Steps
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In a slow cooker, add beans, corn and ½ cup salsa. Top with the chicken and spoon remaining salsa over the chicken. Cover and cook on HIGH for 3 hours, or until the chicken is tender and cooked throughout.
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Remove the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the slow cooker along with the cream cheese. Stir and let cream cheese melt into the mixture to create a creamy sauce.
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For serving: You can serve the chicken and sauce over rice with a sprinkle of lettuce, tomato and cheddar cheese on top. Or you can serve these as tacos with cheese and a couple of taco fixings such as lettuce and tomato.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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