Easy recipe, as promised. I call this "dump" cooking, where all you do is dump crap in and it ends of tasting good. My inspiration was from the cookinglight boards, as usual, but I changed it a bit. Feel free to tinker with amounts, it's very forgiving.
Chicken Santa Fe
2 cans of whole black beans, drained and rinsed
1 can corn, drained
1 can mexican style corn (with green and red peppers), drained
1 jar of thick and chunky salsa
4 boneless/skinless chicken breasts--seasoned w/ salt, pepper and whatever else you have around like chili powder or paprika or whatever
4-8 oz of cream cheese (the block kind)
cheddar cheese, shredded
tortillas or rice or whatever kind of starch you want
Dump the beans, corn and 1/2 of the salsa into a crock pot/slow cooker. Give it a stir. Lay the seasoned chicken over the veggies. Spoon the rest of the salsa on top of the chicken. Put the lid on the thing, and cook on high for 2.5-3 hours (no longer though, don't want it to dry out!).
Take out the chicken and cut it into bite size pieces (this is the most annoying step) and put them back into the pot. Add the cream cheese to taste (at least 4 oz, but more if you like a creamier texture). Put the lid on and continue to cook for another few minutes, until the cream cheese melts. Stir it up. *warning-it turns a kind of pink color. some kids (or dads) may find it weird and will turn it down*
Serve burrito or soft taco style with tortillas, or serve over rice. Garnish with loads of cheese.
Keeps very well in fridge or freezer for leftovers.
Yum!
Chicken Santa Fe
2 cans of whole black beans, drained and rinsed
1 can corn, drained
1 can mexican style corn (with green and red peppers), drained
1 jar of thick and chunky salsa
4 boneless/skinless chicken breasts--seasoned w/ salt, pepper and whatever else you have around like chili powder or paprika or whatever
4-8 oz of cream cheese (the block kind)
cheddar cheese, shredded
tortillas or rice or whatever kind of starch you want
Dump the beans, corn and 1/2 of the salsa into a crock pot/slow cooker. Give it a stir. Lay the seasoned chicken over the veggies. Spoon the rest of the salsa on top of the chicken. Put the lid on the thing, and cook on high for 2.5-3 hours (no longer though, don't want it to dry out!).
Take out the chicken and cut it into bite size pieces (this is the most annoying step) and put them back into the pot. Add the cream cheese to taste (at least 4 oz, but more if you like a creamier texture). Put the lid on and continue to cook for another few minutes, until the cream cheese melts. Stir it up. *warning-it turns a kind of pink color. some kids (or dads) may find it weird and will turn it down*
Serve burrito or soft taco style with tortillas, or serve over rice. Garnish with loads of cheese.
Keeps very well in fridge or freezer for leftovers.
Yum!
4 Comments:
Sounds yummy.......Can ya use something in place of the cream cheese though???? Just wondering?????
You can totally leave out the cream cheese! You could also use sour cream, but only once you got it off the heat (maybe serve the sour cream at the table?), or not. It's a very forgiving recipe :)
Wonder how it would work if you cut up the chicken into bite size pieces before putting everything in the crock pot. Have you ever tried that?
I haven't, but it's a good idea. My only concern is the chicken getting overcooked, You'd probably want to check it after an hour and a half, just to be sure.
Post a Comment
<< Home