Ingredientes para Santa Fe Chicken For The 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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Como fazer Santa Fe Chicken For The Crock Pot
- Place 1 (15-ounce) can of black beans (drained and rinsed), 1 (15-ounce) can of corn (drained), and 1/2 cup of your favorite salsa in the slow cooker.
- Place 2 boneless, skinless chicken breasts (about 1.5 lbs total) on top of the bean and corn mixture.
- Pour the remaining 1 1/2 cups of salsa over the chicken breasts.
- Cover and cook on low for 7 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Carefully remove the chicken breasts from the slow cooker and shred with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in 4 ounces (1/2 package) of cream cheese. Turn the slow cooker to high.
- Cook for 10-15 minutes, or until the cream cheese is melted and fully incorporated into the sauce, stirring occasionally.
- Serve the Santa Fe chicken over cooked rice.
- Garnish with shredded cheddar cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
13g
Fat
73g
Carbs
9g