Crockpotsantafechicken Recipes

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 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.

SANTA FE CHICKEN SKILLET

Steps:

• In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
• Garnish with cheese and cilantro. Serve with lime wedges.

EASY CROCK POT SANTA FE CHICKEN

Steps:

• Gather the ingredients.
• In a 3 1/2- to a 5-quart slow cooker , combine the black beans, corn, and 1/2 cup of the salsa.
• Top with the chicken breasts and then pour the remaining 1/2 cup 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 be dry.)
• Sprinkle cheese over the chicken; cover and cook until the cheese melts, about 5 to 15 minutes longer.
• Serve and enjoy.

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.

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.

CROCKPOT SANTA FE CHICKEN

Steps:

• Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cayenne pepper and salt in the crock pot.
• Season chicken breast with salt and pepper and lay on top. Cook on low for 8 to 10 hours or on high for 6 hours.
• Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Adjust salt and seasoning and serve warm.