 |
|
Chicken Santa Fe
15 oz can black beans, rinsed and drained
2 15-1/4 oz. cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 to 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded cheddar cheese
In crock pot, mix together beans, corn and 1/2 c. salsa. Top with
chicken breasts, then pour 1/2 c. salsa over chicken. Cover and
cook on high 2 1/2-3 hours, or until chicken is tender and white
throughout; do not overcook or chicken will toughen. Sprinkle the
cheese on top, cover, cook until cheese melts, about 5 minutes.
|
|
Chicken 14