Santa Fe Chicken


In a 3 1/2- or 4-quart crock pot, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crock pot. Add the cream cheese (cut into cubes to melt faster), and turn crock pot to HIGH. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese.

Submitted By: Luann
Original Source: May 2005 BC message board

I know I found it originally on the May 2005 BC message board, but had to do an internet search tonight to find it.

Additional Comments:
Betsy - Really yummy and really easy. The kids couldn't eat it fast enough.

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