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Santa Fe Chicken

Santa Fe Chicken

3 Hr(s)
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1 serving
Original recipe yields 1 serving
1 can (15 oz.) black beans, rinsed and drained
2 cans (15 oz.) whole kernel corn, drained
1 cup bottled thick and chunky salsa, divided
5 or 6 skinless boneless chicken breast halves (about 2 lb.)
1 cup shredded cheddar cheese
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Let's Make It
1
In a 3-4 qt slow cooker, mix the beans, corn and 1/2 cup salsa. Top with the chicken breasts. Pour the remaining 1/2 cup salsa over the chicken.
2
Cover and cook on high for 2 1/2 to 3 hrs, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.
3
Sprinkle cheese on top, cover and cook until cheese melts, about 5 minutes.
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