Mar 28, 2012
Slow Cooker Sante Fe Cheesy Chicken
A girl can NEVER have too many slow cooker recipes...that's my new motto!
And my Slow Cooker is getting plenty of use these days because it's either that, or we get used to the idea of weighing 500 lbs. each because we'll be eating fast food every day.
But the thing with slow cooker meals is that I had to figure out how to get creative after a while, because everything started to taste like some variation of chicken soup.
So, I put my thinking cap on and tried to come up with a new slow cooker meal that I thought the fam would enjoy, and by golly, I DID IT!
In this house, we love Mexican food. My husband and girls could happily eat tacos, taco soup, taco pasta, (I'm sensing a theme here...), enchiladas, burritos, fajitas etc. every night.
So I decided to put together a little something that would kind of fit into that flavor profile. (Like my big words? I've been watching a lot of Top Chef!)
Here's what I came up with...Hope you enjoy!
3-4 Chicken Breasts (I used frozen)
1 10.5 oz. Can of Cream of Chicken Soup
1 10oz. Can of Rotel Tomatoes
1 15oz. Can of Black Beans, Drained and Rinsed
1 package of Ranch dressing seasoning mix
2 TBSP Taco Seasoning
1 TBSP. Seasoning Salt
8oz. Cream Cheese, softened
3 Slices of Bacon
1 Cup of Cheddar Cheese (or more if you like it really cheesy!)
Place Frozen Chicken in the bottom of your slow cooker.
In a large bowl, combine cream of chicken soup, softened cream cheese, tomatoes, black beans, taco seasoning, ranch seasoning, and seasoned salt.
Pour on top of chicken and then lay the Bacon over the Top. (It gives it a GREAT smoked flavor!)
Cook on low for 4-5 hours or until chicken is cooked through. Remove Bacon and chicken and add cheddar cheese into slow cooker and stir until melted.
Serve chicken with sauce spooned over top! (We like to make ours with Mashed Potatoes because the sauce is really good over those, too!).
If you try this recipe, make sure to come back and comment and let me know how it turned out!