On my girls weekend a few weeks ago (man, time flies) we shared the meal responsibilities. Haley and Melissa were in charge of Saturday evening's dinner. They made this, Santa Fe Chicken, dish. It was SOOOOO good. It sounded easy enough when Haley described...and seeing that it basically cooked away all day in the crock pot...proved it should be tried at our house. My fear...getting the chicken breasts to shred. I have never had luck with any meat shredding. But guess what! I made it this past weekend for my sister and mom, and it SHREDDED, with ease.
Everyone liked it, yep, gluten free. The only two people who struggled were my boys. They feared the black beans...so next time I make it I will keep the black beans as a side dish let those that like them add them in.
This will definitely be something I work into our standard "go to" meals.
Thanks Haley for the fun and easy recipe. AND healthy!
6 boneless chicken breasts
salt and pepper
2 teaspoons ground cumin
1 (16 oz.) jar of salsa
1 can of black beans, drained
1 1/2 cups frozen corn
1/2 cup chicken stock
1 package (8 oz.) cream cheese
Optional toppings: lettuce, shredded cheese, cilantro, scallions, sour cream.
Season the chicken with salt, pepper, and cumin.
Place in slow cooker.
Dump the salsa, beans, corn, and stock on top.
Cover and cook on low for 6-8 hours or on high for 4 to 5 hours.
Shred chicken up with fork etc.
Add the cream cheese and cook on high for another half our or until it melts.
Serve with the optional toppings if you want on soft or hard taco shelves, over salad, or rice. SO yummy.
A single batch fed 6 ladies...our family plus my mom and sis and Eli (plus we had leftovers). So it makes a good amount!