Santa Fe Chicken

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 (16 ounce) cans whole kernel corn, drained
  • 1 cup bottled thick and chunky salsa
  • 5 or 6 skinless boneless chicken breasts
  • 8 ounces cream cheese
  • 1 cup shredded Cheddar cheese


  1. In a 3 1/2- or 4-quart slow cooker, mix together the beans, corn and 1/2 cup salsa.
  2. Top with the chicken breasts, then pour the remaining salsa over the chicken.
  3. 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 toughen.
  4. Remove the chicken and cut into bite-size pieces.
  5. Return chicken pieces to the slow cooker.
  6. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to HIGH.
  7. Heat until cream cheese melts and blends into sauce.
  8. Serve over rice, topped with shredded cheese.

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