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Easy Chicken Santa Fe

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  Canned black beans 15 Ounce, rinsed, drained (1 Can)
  Canned whole kernel corn 30 1⁄2 Ounce, drained (Two 15 1/4 Ounce Cans)
  Bottled salsa 1 Cup (16 tbs)
  Boneless, skinless chicken breast halves 2 Pound, trimmed of all fat (5 To 6 Halves)
  Shredded cheddar cheese 1 Cup (16 tbs)

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

Recipe Summary

Difficulty Level: 
Side Dish
Slow Cooked

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2261 Calories from Fat 487

% Daily Value*

Total Fat 54 g83.8%

Saturated Fat 27.2 g136%

Trans Fat 0.2 g

Cholesterol 647.2 mg215.7%

Sodium 4238 mg176.6%

Total Carbohydrates 150 g49.9%

Dietary Fiber 38.5 g153.9%

Sugars 60.5 g

Protein 269 g537.6%

Vitamin A 70.2% Vitamin C 103.4%

Calcium 143.9% Iron 56%

*Based on a 2000 Calorie diet

Easy Chicken Santa Fe Recipe