Easy Chicken Santa Fe
|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.
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