One of my favorite slow-cooker recipes- it’s super-easy, super-delicious, and it goes great with pita bread or over rice. I prefer to use organic chicken and vegetables, though all the ingredients are not organic.
4-6 boneless, skinless chicken breasts
2 cups corn (frozen or canned)
1 cup kidney beans
1 8 oz bar of cream cheese
1 cup chopped tomatoes or salsa
seasoning to taste
Place the seasoned chicken breasts in your crock pot, along with the corn and beans, and cook on low for six hours or high for three hours. Add the cream cheese and tomatoes (or salsa), stir, and cook on high for an additional half hour (during this wait you can make rice or heat up the pita bread).
This also tastes great without the tomatoes, and sour cream can be substituted for the cream cheese (though the resulting sauce with not be as thick). This dinner includes poultry, vegetables, dairy, and carbohydrates, almost all-food groups inclusive!
I found your blog through Charming the Birds from the Trees, and I’m so glad I did! I made Santa Fe chicken in the slow cooker yesterday and it was absolutely delicious, a real treat. My husband was so happy eating it! So thanks for a great and easy recipe and an inspirational and lovely blog.
This is one of my husband’s favorites too. He loves Sante Fe chicken and Honey Mustard chicken more than any other type.