Title: Santa Fe Chicken
Categories: Crockpot, Easy, Frozen, Tested
Yield: 4 Servings
15 oz Can black beans
-drained/rinsed
15 oz Can whole kernel corn
-drained
1 1/2 c Bottled thick/chunky salsa
(divided)
2 lg Boneless chicken breasts
Still frozen
1 c Shredded cheddar cheese
Cooked Rice
This recipe was tested using two very large boneless chicken breasts
that were still frozen. If using thawed chicken breasts, cooking
time would be less than noted below.
Place beans, corn and 1 cup of the salsa in the bottom of the
crockpot. Stir to mix well.
Place the chicken breasts on top of the bean/corn mixture and then
pour the remaining 1/2 cup of salsa over the chicken breasts.
Cover and cook on HIGH for 3 1/2 hours then spoon some of the bean
mixture on top of the chicken and continue cooking until the chicken
is tender and fully cooked about another half hour . Do not overcook
or the chicken will toughen.
Sprinkle cheese over the top of the chicken, cover and cook another
five minutes or until the cheese melts.
Remove chicken breasts and place on platter, remove beans mixture and
place around chicken or place in serving bowl.
This was served with white rice.
Tested in 4 quart crockpot 11/23/07.
This was very good - will make again. The end flavor will depend on
what salsa you use.
