Here is a recipe for one of our most favorite dinners ever. I received this recipe from some good friends of mine out in Arizona...Thank you, thank you Paige and Laura! These two sisters knew of my love for my crockpot and gave me this recipe to add to my ever growing collection. It is soooo good that I usually double it just so we can have extra for the next day cause we usually eat the majority of it on the first night it's made and there is only enough left over for one of us...sad I know!
Salsa Chicken in a Crockpot (serves 4)
1 can black beans, undrained
1 can no-salt added corn, drained
1 jar salsa
1 brick of cream cheese (I usually use the 1/3 less fat variety)
4 chicken breast
The ingredients...these four plus chicken breasts if you would like!
Place your chicken breasts in the bottom of the crockpot (they may be frozen...which is the joy of the crockpot...hardly any prep work is needed!) Then empty the entire can of black beans, salsa and drained corn on top of the chicken. Stir them and place the lid on your crockpot. Cook on high for 3-4 hours or on low for 6-8 hours.
About 15 minutes before you are ready to eat, shred the chicken and drop in the block of cream cheese. Let it melt or stir it around and help it out a bit. *You will know when it's done if the chicken easily tears apart with a fork!* And that's it folks...pretty simple, isn't it?
Once the cream cheese has melted it's ready! This is what it looks like when it's done...Yummy!
Then, go get your favorite tortillas and make soft tacos or enchiladas out of this most delicious filling. Or just scoop it up into a bowl and eat with tortilla chips!! That is what we do when we have the leftovers the next day...a super healthy and easy lunch or dinner.
A close-up view of the goods...now go make this for dinner tonight...it's just too easy not to!