We tried this last night and we both enjoyed it. I thought I'd share because it is the EASIEST thing ever.
Mexican Chicken
4-5 boneless chicken breasts
1 can of corn
1 can of black beans
1 jar of salsa
8oz cream cheese.
Put the chicken in the crock-pot (I put mine in frozen)
Add corn, beans, and salsa. (Drained - Thanks leah)
Cook on high for 4-5 hours (I did 4)
Add cream cheese - just set it on top - and cook another 30 mins. Stir.
The chicken comes out shredded. We served it over brown rice. Try it with a side of sour cream (and/or guacamole) Yummy! Also makes great leftovers.
The only note I'd add is I'd recommend using a spicy salsa. I used a Medium cause I don't like spicy foods a ton, but thought it could have used a bit more kick.
4 comments:
What a great recipe! It sounds good and SOOO easy! :)
I've made this before! We love it wrapped in a whole-wheat tortilla.
I love using my Crock-Pot, especially in winter.
If you're looking for more to try, here are a couple of my go-to Crock-Pot repeaters:
* http://www.food.com/recipe/easy-and-tasty-barbecue-chicken-sandwiches-in-the-crock-pot-95569
* http://www.food.com/recipe/meatball-vegetable-stew-in-crock-pot-85106
Did you drain the corn and black beans? And what size jar of salsa did you use?
~Leah
sounds delicious!
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