Monday, April 5, 2010

Todays Dinner

This is a fabulous recipe from my friend Allison and it's what we're having for dinner tonight.  I haven't made it for a year or two but it is out of this world delish! The only change I make is that I use fire roasted Big Jim chiles that I get from the local outdoor markets and freeze each summer. And what's better... it's a slow cooker recipe!  So go grab the stuff, give it a try and then go tell Allison at PretendingSanity how awesome it is!

Santa Fe Chicken 

1 lb boneless, skinless chicken breasts cubed, may be frozen
1 cup chicken broth
1 medium red pepper cut into chunks
1 can black beans
1 16oz jar salsa
1 can fiesta or mexicorn
1 small can green chiles
1 tsp cumin
1/2 tsp chile powder
1 small onion chopped
3 cloves garlic, minced
1 block cream cheese
Hot cooked rice

1. Combine all ingredients in crock pot except the cream cheese. Cook on low for 6 to 8 hours (8 hours if chicken is frozen.)
2. During the last half hour, stir in cream cheese. Serve over rice or with rice in a tortilla.