This is an award winning recipe, no lie. It’s been featured on a much more popular blog than mine, and I’m not going to link it because I’d probably be breaking some kind of copyright. But I adopted it from a random website a couple of years ago and have served it up with much delight to everyone who tries it. It’s so easy and filling that it’s hard not to like.
Santa Fe Chicken for the Slow Cooker
3 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
1 15oz can of black beans, rinsed and drained
1 1/2 cups salsa (nearly all of a small jar)
2 cups frozen corn
1 tb chili powder
1 package cream cheese
1 cup shredded cheddar cheese
Place chicken pieces in the bottom of a 4 quart slow cooker. Pour remaining ingredients except cheddar cheese over chicken pieces and combine. Cook on low for 6-7 hours. 30 minutes before serving, remove chicken from slow cooker and shred. Replace the chicken into the slow cooker and stir in cheddar cheese. Heat on low for 30 minutes.
I like this served on brown rice. Hubby likes it on a tortilla. In any case, serve this with additions like diced tomato, avocado, or cilantro.