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Easy Crockpot Chicken Sante Fe Recipe

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This recipe for Easy Crockpot Chicken Sante Fe, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Buller Olson
Added: Friday, March 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 c bottled thick and chunky salsa, your favorite
5 or 6 skinless, boneless chicken breast halves
1 c shredded Cheddar cheese

Directions:
Directions:
In a 3-1/2 to 5-quart slow cooker, mix together the black beans, corn, and 1/2 c of the salsa. Top with the chicken breasts, then pour the remaining 1/2 c salsa over the chicken.
Cover and cook on HIGH for 2-1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3-1/2 Hours start to finish
Personal Notes:
Personal Notes:
My best friend, Nancy Coash, loved Mexican food and we would often share this meal. It is especially meaningful now because she died of MS in April 2004.

 

 

 

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