Slow-Cooker Santa Fe Chicken

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 can (15 oz.) black beans, rinsed
• 1 pkg. (10 oz.) frozen corn
• 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
• 2 Tbsp. flour
• 1 cup TACO BELL Thick & Chunky Salsa, drained
• 3/4 cup fat-free reduced-sodium chicken broth
• 1 cup long-grain brown rice, uncooked
• 1 cup crushed tortilla chips
• 2 Tbsp. chopped fresh cilantro

1. Place chicken in slow cooker; top with beans and corn.
2. Whisk next 4 ingredients until blended; add to slow cooker.
3. Cover with lid.
4. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).
5. Cook rice as directed on package.
6. Serve rice topped with chicken mixture, crushed chips and cilantro.

chicken breasts, black beans, corn, philadelphia santa, flour, taco, chicken broth, longgrain brown rice, tortilla chips, fresh cilantro

Taken from www.kraftrecipes.com/recipes/slow-cooker-santa-fe-chicken-146011.aspx (may not work)