Crockpot Chicken Santa Fe
1 (16 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1 cup picante sauce or salsa
1 pound boneless, skinless chicken breasts
1 (8 ounce) package cream cheese, cubed
1 cup shredded Cheddar cheese
Hot cooked rice, optional
In 4 quart crockpot, combine beans, corn and 1/2 cup picante sauce. Top with chicken. Pour remaining picante sauce over chicken. Cover; cook on low for 2 1/2 to 3 hours, or until chicken is tender and white throughout. Remove chicken. Cut into bite sized pieces. Add back to crockpot. Cut cream cheese into small cubes. Add to crockpot, turning temperature to high. Cover; cook until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with cheese.
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1 (16 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1 cup picante sauce or salsa
1 pound boneless, skinless chicken breasts
1 (8 ounce) package cream cheese, cubed
1 cup shredded Cheddar cheese
Hot cooked rice, optional
In 4 quart crockpot, combine beans, corn and 1/2 cup picante sauce. Top with chicken. Pour remaining picante sauce over chicken. Cover; cook on low for 2 1/2 to 3 hours, or until chicken is tender and white throughout. Remove chicken. Cut into bite sized pieces. Add back to crockpot. Cut cream cheese into small cubes. Add to crockpot, turning temperature to high. Cover; cook until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with cheese.
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