Crock Pot Santa Fe Cream Cheese Chicken Recipe 415

EASY CREAMY SANTA FE CHICKEN (CROCK POT)

Steps:

• In crock pot, mix together beans, corn, and 1/2 cup salsa.
• Top with the chicken breast, then pour the remaining salsa over the chicken.
• Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
• Remove the chicken and cut into bite size pieces.
• Put back into the crock pot.
• Add the cream cheese (cut into cubes to melt faster), and turn to high.
• Heat until cream cheese melts, and blends into sauce.
• Serve over rice.
• Top with shredded cheese.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

SLOW COOKER RANCH CHICKEN

Steps:

• In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

CROCK POT SANTA FE CREAM CHEESE CHICKEN RECIPE - (4.1/5)

Steps:

• Put frozen chicken in the crock pot. Add cream cheese on top of the chicken. Drain and rinse the beans, add to the crock pot. Add the drained corn and Rotel tomatoes. Cover and cook in your slow cooker on low for 6 to 8 hours. Stir the ingredients every two hours. You can shred the chicken when it is done, or just leave it as tenderloins. Turn the slow cooker off and let your chicken sit for about 30 to 45 minutes before serving. Letting it sit will thicken it a bit, but it is soupy. Serve over rice.

SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
• Cook on High for 3 hours.
• Add cream cheese to chicken mixture; cook another 30 minutes.
• Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

CROCK POT SANTA FE CHICKEN

Steps:

• Combine all ingredients except salt, chicken and rice in a 3 1/2 to 5 quart slow cooker.
• Season chicken with salt and lay on top of other ingredients.
• Cover and cook on low for 10 hours or on high for six hours.
• Half an hour before serving, remove chicken and shred with two forks.
• Return chicken to slow cooker and stir into other ingredients.
• Adjust salt and seasoning.
• Serve over rice with a tossed green salad.