Monday, September 28, 2009

Slow Cooker Mondays - Chicken Santa Fe

1 can black bean, rinsed, drained
1 cup of chunky salsa
8 oz of low fat cream cheese
2 (15 oz)cans of corn, drained
6 chicken breasts
1 cup cheddar cheese, shredded

In a slow cooker, mix beans, corn and 1/2 cup salsa. Top with chicken then spoon remaining salsa over chicken. Cover and cook on high heat for 3-3 1/2 hours or until chicken is tender and white throughout. Remove chicken and cut into bite sized pieces or shred. Add to slow cooker. Add cubed cream cheese and heat until cream cheese melts and blends into sauce. Serve over rice with shredded cheese.

1 comment:

Kristin said...

Made this for dinner tonight and everyone liked it--even the 4 year old!