Wednesday, March 11, 2015

Slow Cooker Creamy Santa Fe Chicken

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Oh, I looooooooove it when you don't have to pre-cook the ingredients going into the slow cooker before throwing them into the slow cooker!  This recipe does just that.  No browning, sautéing, or otherwise prepping of meat or vegetables...you just toss 'em into the Crockpot and you are on your merry way.  Which is the way that I feel it should be for slow cookers.

Oops, I did it again!  Another completely unappetizing picture of a total delicious meal. 
This was another winner from the Best of Bridge cookbook series.  The flavours of chicken, beans, and corn in a rich and creamy salsa and cream cheese sauce were oh so good overtop of white rice and served with a side salad.  My rice of choice is always jasmine (even though it's more frequently used in Asian cooking) because it has such great flavour.

This meal served The Hubby and me as the perfect weeknight dish on a cold rainy winter night.  This recipe is a definite keeper, and we will be making it again soon.


For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Butternut Squash, Italian Sausage, and Spinach Pasta
Two Years Ago:  Creamy Roasted Garlic, Caramelized Onion, and Bacon Soup
Three Years Ago:  Tomato and Italian Sausage Risotto

Slow Cooker Creamy Sante Fa Chicken

Serves: 4

Ingredients

  • 8 boneless skinless chicken thighs, cut into bite-sized chunks
  • 1 can black beans (14 to 19oz.), drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 cup salsa
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 2 teaspoons cider vinegar
  • 2 ounces cream cheese, cubed and softened
  • 4 green onions, chopped

Directions
In a slow cooker, add chicken, beans, corn, salsa, tomato paste, and salt, and give everything a good stir.  Cook on low for 5 - 6 hours, or on high for 2 1/2 to 3 hours.  In a small bowl, stir together the chili powder and vinegar until smooth.  Add the mixture to the slow cooker, along with the cream cheese.  Continue to cook on high for another 15 minutes until the cheese is melted, then stir again.

Serve over rice and top with green onions.  Enjoy!




Recipe Source:  Best of Bridge Slow Cooker Cookbook - Creamy Chicken Santa Fe

5 comments:

  1. This looks really tasty!! I think I'll make it this weekend

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    Replies
    1. Awesome - let me know what you think! :)

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  2. I love chicken and rice combination! Is it possible to use brown rice? Or maybe brown rice will not get soften enough? K to the S, did you make this recipe, are you satisfied?

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    Replies
    1. Hi Mindy! The rice isn't actually part of the recipe; it's just what you serve the chicken over top of once the chicken has cooked. For that reason, you could use any type of rice that you like! I hope you enjoy. :)

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  3. It's amazing, so admirable in presence...thanks a lot for sharing :)

    ReplyDelete

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Megan

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