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4 servings


MacGourmet downloadEasy Santa Fe Chicken. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Easy Santa Fe Chicken


  • 1 ounce 15 can black beans, rinsed and drained
  • 2 ounces 15 cans whole kernel corn, drained
  • 1 cup bottled chunky salsa
  • 5 or 6 skinless boneless chicken breasts
  • 1 ounce 8 brick cream cheese
  • 1 cup shredded cheddar cheese


In a 3.5 or 4 quart electric slow cooker, 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 the high heat setting 2.5-3 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 sized pieces. Add back to the slow cooker.

Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese.


can use frozen chicken breasts and low fat cream cheese.


beans, black, cheese, chicken, corn, cream, crock, pot, salsa


crock pot black beans corn salsa chicken cream cheese