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Wednesday, March 5, 2014

Recipe: Slow Cooker Santa Fe Chicken

I have a love/hate relationship with the crock pot. I think it's a magnificent tool - but if you leave the food in too long - it just bombs. (Here are some slow cooker tips for your next go-round.) Then again - I love how many different things you can make in it - especially when you can start with something as simple as frozen chicken breasts! 

For the Slow Cooker Santa Fe Chicken - you start with frozen chicken breasts. I always use the slow cooker liners now - it just makes clean up SO MUCH EASIER!

Then on top - you just pile the rest of the ingredients - corn, black beans, ranch dressing mix, cumin, chili powder and onion powder. I gave this a quick stir just to mix it up a little.

Then - top it off with a block of cream cheese. How can that be bad - right? Then you let it go for 6 hours...

This Slow Cooker Santa Fe Chicken is great on rice, a baked potato or even as a dip with scoops chips! It's very versatile and I guarantee your leftovers won't last long in the house.

Slow Cooker Santa Fe Chicken (inspired by Rita-May-Recipes)

Ingredients

2 chicken breasts, frozen (more or less is fine - whatever feeds your family)
1 can Rotel tomatoes
1 can corn, do not drain
1 can black beans, drained & rinsed
1 pkg Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz package cream cheese

Directions

1. Put the frozen chicken in the crock pot
2. Top with tomatoes, corn, beans, ranch dressing, cumin, onion & chili powders.
3. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice or baked potatoes.









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