Santa Fe Chicken

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Santa Fe Chicken

Santa Fe Chicken
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: more than 2 hours Source: MM User
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Special Features: Crock Pot

New Mexico artist colony treat.


1 can (15 ounces) black Beans, rinsed and drained
2 cans (15.25 ounces) whole kernel Corn, drained
1 cup bottled thick and chunky Salsa
6 skinless boneless Chicken breasts
1 package (8 ounces) cream Cheese
1 cup shredded sharp Cheddar cheese
2 tablespoons finely chopped Cilantro (optional)


In a 3.5 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 salsa over the chicken.

Cover and cook on the high heat setting 2.5 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken from crock pot and set aside.

Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Return chicken to the pot, spoon sauce over it and rewarm until hot.

Serve the chicken pieces with the sauce, topped with shredded cheese. Garnish with chopped cilantro, if desired.

Nutrient Information
Calories: 483
Total Fat: 23 g
Saturated Fat: 13 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 758 mg
Carbohydrates: 38 g
Protein: 33 g
Fiber: 8 g
Vitamin A:
Vitamin C:
Calcium: 221 mg

Cook's Notes:

Use reduced fat cream cheese and reduce the amount of Cheddar cheese by half to lower the fat and calories in this dish.