Easy Crockpot Chicken Santa Fe

Easy Crockpot Chicken Santa Fe
An easy chicken recipe using only 5 ingrdients. Crockpot chicken with salsa and cheese.

INGREDIENTS:
1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa, your favorite
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

PREPARATION:
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup 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 be dry.

Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.Serves 6.

Buffalo Chicken Dip

Here is another simple, but yummy, appetizer recipe!

1 brick cream cheese
1/3 to 1/2 cup hot sauce (more if you want it super hot!)
1 cup ranch or blue cheese salad dressing
1 can chicken breast meat, drained
1 cup shredded cheddar cheese

Melt the first 4 ingredients over medium heat on stove. After 5-10 minutes, I add half of the cheddar cheese, then let that melt. Remove from stove, and put in a crock pot. I then add the remaining cheese for the top of the dip. The longer this cooks in the crockpot, the better! I serve this dip with tortilla chips. My in-laws just love this dip!