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Volume III
April 27, 2012

Weekly Home / Recipe Center

Santa Fe Chicken

Serves 6


1 can black beans, drained and rinsed
2 cans whole kernel corn, drained
1 cup thick and chunky salsa
6 boneless, skinless chicken breasts
1 cup shredded Cheddar cheese
6 flour tortillas (optional)

In a 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 HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout do not overcook or the chicken will toughen.

Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crock pot.

Serve over rice. Top with shredded cheese. It is also great served with rice and wrapped in a tortilla as a wrap.

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