That’s cold. But this Slow Cooker Chicken Santa Fe is really hot.
And super easy.
Just throw 4 ingredients into the slow cooker. Come back 4 hours later and you’ve got some southwestern style chicken ready to go. Make this as spicy as you like with your choice of salsa heat.
I like to serve the chicken rolled in a tortilla, but it would be great over rice.
1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 lbs boneless chicken breast halves
1 cup shredded Cheddar cheese
Warmed tortillas, to serve
1. 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.
2. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout.
3. Remove chicken to a cutting board, shred, then transfer to a bowl and mix with cheddar. Spoon mixture into tortillas, top with some of the sauce left in the slow cooker and roll up to eat.
Recipe slightly adapted from The Best Slow Cooker Cookbook Ever by Natalie Haughton
Dave Hughes & The Renegade Folk Punk Band are new to me, but they have actually been around for years. Frontman Dave Hughes has been playing solo since 2006 and put together his band in 2009.
‘As You Are’ is from Dave Hughes & The Renegade Folk Punk Band’s current EP. No punk here. Just melodic folk pop with lovely piano. Quite addictive.
The new full length album “In Death Do We Part?” is due out in March. I can’t wait.
Check out Dave Hughes & The Renegade Folk Punk Band on the band’s Website, where you can buy the music and learn of upcoming UK gig dates.