Easy Chicken Santa Fe (crock pot)
Source: Cooking Light
Servings: 8

2 cans (15 ounces each) black beans
1 can (15 ounces) corn
1 cup thick & chunky salsa
1 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon salt
6 skinless boneless chicken breasts
8 ounces nonfat cream cheese
1 cup fat-free cheddar cheese
hot cooked rice

In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Mix cumin through salt together in a small bowl; rub into chicken. Place seasoned chicken breasts on top of corn/bean mixture in slow cooker. Pour remaining salsa over chicken.

Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.

Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over hot rice. Top with shredded cheese.