• 15 oz. black beans, drained, canned
  • 14 oz. corn, while kernel, canned
  • 1/2 c. salsa
  • 4 chicken breasts, skinless, boneless, halved
  • 1/2 c. salsa
  • 8 oz. cream cheese, cut into cubes
  • tortillas or fresh salad greens of your choice

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I am a big, BIG fan of Slow Cooker Santa Fe Chicken, as there are so many meals you can make with it, although, this one I have suggested delicious rolled tortillas!

  1. Combine black beans, corn, and 1/2 cup salsa in the slow cooker.
  2. Place the chicken breast on top of the black bean mixture; topped with another 1/2 cup salsa.
  3. Cover.  Cook on High for 3 hours.
  4. Add cream cheese to chicken mixture; cook for an additional 30 minutes.
  5. Spoon into the tortillas or over fresh greens if you prefer a low-carb option. Add your favorite toppings and enjoy!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Santa Fe Chicken

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