Sunday, May 17, 2009

Crockpot Santa Fe Chicken *updated with pictures*


This is another recipe I got from my Cooking Light message board several years ago. The recipe is easy.

Crockpot Santa Fe Chicken

1 lb boneless skinless breast
1 can corn (I used frozen)
1 can black beans, drained
1 16oz jar salsa
- Combine all ingredients in crockpot.
- Cook on low for around 8 hours.
- Remove chicken.
- Add 1/2 brick cream cheese to crockpot and allow to melt.
- Shred chicken and mix back into crock pot.

From here you can do several things. You can serve it over rice or polenta. I used it to make burritos that first night.


For the next meal, I mixed the leftover chicken mixture with 1/2 pound cooked pasta. Sometimes I will use pasta that I have frozen to make this meal. You can add a little milk, chicken stock, or pasta water if it seems to dry. Transfer pasta mixture to a baking dish sprayed with cooking spray and sprinkle with some sort of cheese. Bake at 375 for around 30 minutes.

I took a picture, but I can't find must have not uploaded. I will work on that. This meal isn't great, but it is super easy and the kids love it.

Found pictures!




Jenny said...

i've made this one for a few years (from a "fix it and forget it lightly" crock pot cook book), and we love it. for some reason it's never crossed my mind to do it as burritos...will have to try that!

KAJ said...

I think I tried to make this once, but I realized the salsa was bad after I added it.

Anyways, is this kid friendly?

wirrek said...

It depends on how you use it and your kids. As a baked pasta, it is like a mac and cheese with other stuff.