Crockpot Santa Fe Chicken

Prep Time: ~10 minutes

Feeds: 4-6 people


  • 1-2 pounds chicken breast
  • 15 ounce can sweet corn, drained
  • 15 ounce can beans, rinsed and drained
  • 8 ounces cream cheese, cubed
  • 8- 15 ounces salsa

Place chicken in crockpot. I used 4 large breasts, but it depends on how thick you want your meal to be. Pour corn, beans, salsa, and cream cheese over chicken. Usually the recipe calls for black beans, but I used kidney beans because it is what I had in the pantry. I used 8 ounces salsa. I cubed the cream cheese so it would melt in better. Set crockpot for 6 hours on low or 4 hours on high. Serve in a burrito or over rice.


Grandma Paramore’s Chicken Pot Pie

I was craving some chicken pot pie. It has been cooler in Seattle this week, so I thought it would be the perfect time to make it. It is a pretty easy dish to make, especially as you can use frozen and canned veggies. I used a frozen peas and diced carrots mix and canned sweet corn.

Prep Time: ~30 minutes (including chicken cooking time)

Feeds: 6-8 people


Chicken Mixture Ingredients:

  • 4 chicken breasts
  • 1 can cream of chicken soup
  • 1.5 cups chicken broth (from boiling chicken)
  • 1-2 cup veggies (peas, carrots, corn, etc.)
  • 1 tablespoon onion

Boil and chop chicken. Spray a 2.5 quart baking dish with non-stick cooking spray. Add soup and broth to dish and mix. Stir in chicken and veggies. Pre-heat oven to 425°.


Topping Ingredients:

  • 1 cup self rising flour
  • 1 cup milk
  • 1 stick butter, melted

Mix topping and pour over chicken mixture. Bake uncovered for 45 minutes until top is golden brown.