Crockpot Chicken Santa Fe

Crockpot Chicken Santa Fe


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Black beans, corn, salsa and cheese make up this classic southwest dish.

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Serving Size / Yield

6 Servings


  • 1 15 oz. can black beans, rinsed and drained
  • 2 15 oz. cans whole kernel corn, drained
  • 1 C. bottled thick and chunky salsa
  • 5 or 6 skinless, boneless chicken breast halves (about 2 lb.)
  • 1 C. shredded Cheddar cheese

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In a 3-1/2- or 4-quart electric slow cooker, mix together the beans, corn, and 1/2 C. salsa. Top with the chicken breasts, then pour the remaining 1/2 C. salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Yield: 6 servings

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