Ingrédients pour Easy Creamy Santa Fe Chicken Crock Pot
- Black Beans
- Whole Kernel Corn
- Thick & Chunky Salsa
- Boneless Skinless Chicken Breasts
- 4 ounces (1/2 package) cream cheese
- Cheddar Cheese
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Comment préparer Easy Creamy Santa Fe Chicken Crock Pot
- Place 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) can of corn (drained), and 1/2 cup of your favorite salsa in the bottom of your slow cooker.
- Place 1.5 lbs boneless, skinless chicken breasts on top of the bean and corn mixture.
- Pour the remaining 1/2 cup of salsa over the chicken breasts.
- Cover and cook on high for 2 1/2 - 3 hours, or on low for 4-5 hours, or until chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it using two forks.
- Stir in 4 ounces (1/2 package) of cream cheese into the sauce in the slow cooker.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce and cream cheese. Cook on high for another 10-15 minutes, or until the cream cheese is melted and the sauce is creamy and smooth.
- Serve the creamy Santa Fe chicken over cooked rice.
- Garnish with your favorite shredded cheese (such as cheddar, Monterey Jack, or a Mexican blend).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
29g
Fat
72g
Carbs
17g
