Easy Chicken Santa Fe

Easy Chicken Santa Fe

from recipegirl.com
200 min

This slow cooker chicken santa fe recipe is so good served over rice and topped with desired fixings.

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.