Recipe by bdunk1998
"Easy slow-cooker meal."
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1 (15 ounce) can
black beans, drained
1 (14 ounce) can
whole kernel corn
skinless, boneless chicken breast halves
1 (8 ounce) package
cream cheese, cut into cubes
My husband loved this! I used Pace picante sauce - medium hot - and this seemed to solve the bland issue. He got out Tapitio sauce expecting to use it but he did not. He loved the taste. Used handmade corn tortillas, shredded cabbage, green onions and chopped tomatoes as toppings. Will make this again.
I so wanted to like this, because it was easy. However, it was a little bland for us, even after I pumped it up some with 1 tsp. ground cumin, 1/2 tsp. Penzey's Bold Taco Seasoning, and 1/2 tsp. chili powder. The blsl chicken was completely done after 2 1/2 hours, too. I shredded the chicken and added it back to the pot when I added the cream cheese.
I only had legs & thighs. Removed skin with paper towels. Hold ckn in one hand with paper towel. Grab skin with other hand with paper towel. Sooo easy. I did use a little extra salsa with a little ckn broth (1/4 cup). Followed recipe only I cooked mine in my electric pressure cooker. 20 minutes. Removed bones & shredded ckn. Dark meat always has more flavor. Served with chopped green onion. sliced olives, sour cream & shredded cheese.
This recipe was delicious and really easy to make! I thought the chicken might be too bland so I added some chili powder, garlic powder, salt and pepper to the chicken before placing it in the slow cooker. It turned out really well! Shred your chicken before adding the cream cheese to make it easier to eat. Serve with basic taco fixings - lettuce, tomato, salsa, sour cream, etc - for a really yummy and easy dinner!
Instead of salsa I substituted tomatoes with diced green chilies. Also, take the lid of the crock pot when you mix in the cream cheese so some of the liquid will evaporate. Very good on flour tortillas topped with cheese!
This a great and fool proof recipe. I give it full stars as is, but I've also tweaked it a few times and it has turned out well then too (what salsa you use will make a difference in the ultimate outcome). I almost always use three large breast rather than four, unless they are particularly small.
Changes I've made that work: pinto beans instead of black, added Cayenne pepper seasoning, frozen corn instead of canned, and/or I've added frozen green and/or red peppers. Homemade corn tortillas is the way to go, but if you don't want to go to the hassle, store-bought flour is good too. After we run out of tortillas, we use tortilla chips to finish it off.
Tip: Each time I go to shred the chicken, I look at the mix and think "this is too runny!," but without fail, after I've added back the shredded chicken, added the cream cheese, and let it cook for another 30 minutes - it is fine.
This is one of my favorite easy recipes. I have always used Pace Picante Sauce and never thought it was bland. Definitely drain the corn or use frozen. We serve it over rice with corn chips on the side. The rice with the flavorful chicken and sauce makes it extra creamy and delicious. Try it!
This was so easy to throw in the crockpot as I was running off to work in the morning. After work I walked in to this fabulous aroma. I didn't have a can of corn but frozen worked fine. The chicken shredded in moments, and I used non-fat cream cheese. We served it on tortillas with some shredded cabbage, but serving it on rice or a baked potato would be great as well. Kudos, and Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Santa Fe Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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