I'm joining in with Sandra at Diary of a Stay at Home Mom today sharing recipes. She has inspired me by starting to do the Slow Cooking Thursday posts once again, we call them crockpots here. I know fall is technically the time to pull out the crockpot but mine really does get use all year. I don't know where I found the original recipe for Santa Fe Chicken. It seems I've had it forever but it's a family favorite. I've tweaked it to our tastes and that is how the recipe is written today. It is easily doubled or halved. It's important to follow the stated cooking times on this. Cooking it all day will cause the chicken to turn out tough.
CROCKPOT SANTA FE CHICKEN
-4 - 6 boneless chicken breasts
-salt, pepper, garlic powder to taste
-cajun or creole seasoning, to taste (optional)
-1 large can black beans, rinsed and drained
-1 can whole kernel corn, rinsed and drained, OR 1 cup frozen corn, thawed
-1 cup thick and chunky salsa
-1/2 block cream cheese (4 oz.)
-cooked rice or tortilla chips or tortilla shells or taco shell bowls (various simple methods for making those here)
Mix together beans, corn and half of the salsa. Season chicken with salt, pepper, garlic powder and cajun seasoning to taste. Place on top of bean mixture in crockpot. Top with remaining salsa.
Cover and cook on High for 2 1/2 - 3 hours until chicken is cooked through. Remove chicken from crock, let rest a few minutes and then cut into bite sized chunks or shred. (Shredding is nice if used as a filling for the soft tortilla shells). Place back in crockpot.
Cut cream cheese into cubes. Place in crockpot and turn again to high and heat until cheese melts and stirs in smoothly.
Serve with your choice of the above sides. May be topped with shredded cheddar cheese if desired.