Easy Chicken Santa Fe Recipe
Ingredients
1 (15-ounce) can black beans, rinsed and drained
2 (15 1/4-ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves (about 2 pounds total), trimmed of all fat
1 cup shredded Cheddar cheese
Directions
1. In a 3 1/2- or 4-quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/4 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
3. Sprinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.
2. Cover and cook on the high heat setting 2 1/4 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
3. Sprinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.
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