Time 3h35m Yield 8 Number Of Ingredients 7 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.
Number Of Ingredients 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.
Time 4h20m Yield 5 serving(s) Number Of Ingredients 6 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.
Time 10h10m Yield 8 Number Of Ingredients 12 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.
Time 3h10m Yield 6 Number Of Ingredients 5 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.
Time 8h10m Yield 8 serving(s) Number Of Ingredients 12 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.
More about “crock pot santa fe cream cheese chicken recipe 415”
Time 40m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
