I love it when a meal doesn’t require a ton of prep and tastes amazing! This recipe is so simple and perfect for a weeknight dinner. Just place corn, black beans, and salsa on the bottom of your slow cooker. Top with chicken breast, cumin, garlic powder, chili powder and more salsa, then cook on high for 3 hours or low for 7 hours. If you are using chicken breast, I would err on the side of less time, because you don’t want the chicken to get dry.
Whenever I cook in the slow-cooker, I think “why don’t I do this more often?” I love that it doesn’t heat up the kitchen, and you can set it and forget it.
When the chicken is cooked through, you add the most important ingredient…cream cheese. This really makes the dish special, it creates this beautiful creamy sauce. Unfortunately, this dish is not very photogenic, but trust me, it is delicious!!
Top with avocado, cilantro, cheese, and fresh tomatoes. I used the cilantro from my garden, it’s actually thriving now that I’m cutting it back regularly! You can either eat this with rice, or make tacos or taco salads out of it! We made tacos with local, fresh avocado. Isn’t this avocado huge? Perfectly ripe and creamy on the inside 🙂
This is definitely my kind of comfort food! Hope you give this one a try!
Slow Cooker Creamy Santa Fe Chicken
adapted from Recipe Girl
2 pounds chicken breasts or thighs
1 15 oz can black beans, drained and rinsed
2 15 oz cans corn, or frozen corn
1 cup salsa, divided
1/2 tsp cumin
1/4 tsp garlic powder
dash of chipotle chili powder or 1/4 tsp regular chili powder
4 oz light or regular cream cheese, cut into cubes
Layer black beans, corn, and 1/2 cup salsa in bottom of slow cooker. Top with chicken breasts, cumin, garlic powder, chili powder, and 1/2 cup salsa. Cook on low for 7 hours or high for 3 hours (check to make sure chicken is cooked through). Remove chicken and cut into bite sized chunks, put back into the slow cooker. Mix in cream cheese to make a creamy sauce. Enjoy!
Do you have a slow-cooker? What are your favorite ways to use it?