Chicken Santa Fe

Recipe Ingredients

1		Black beans - (15 oz) - rinsed and drained
2		Whole kernel corn - (15 oz ea) - drained
1 cup	237ml	Bottled thick and chunky salsa
6		Boneless skinless chicken breast halves - (abt 2 lbs)
1 cup	146g / 5.1oz	Shredded Cheddar cheese

Recipe Instructions

In a 3 1/2- to 4-quart slow cooker, mix together the beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.