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!
Crockpot Salsa Chicken
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 can black beans, undrained
- 1 can no-salt added corn, drained or 1/2 bag of frozen corn
- 1 jar salsa
- 1 brick of cream cheese (I usually use the 1/3 less fat variety)
- 4 chicken breast (frozen or raw)
Instructions
- Place all chicken breasts in bottom of crockpot.
- Add black beans, corn, and salsa and cover.
- Cook on low 6-8 hours or on high 3-4 hours.
- /2 hour before eating, shred chicken and add in the block of cream cheese and mix until melted.
- Serve with soft tortillas or corn chips.
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!
Thanks for the great recipe…it looks so yummy!
Umm…..It looks so good. I just found your blog Maggie! I love it- never knew you were so into sewing…makes me want to start;) Especially after the little sweater dress! Amy
Thanks Amy, I’m glad you like my blog, it’s a work in progress…finding the time to post is the hardest part!!
To tell you the truth, I have only been sewing since the end of June, I am a total novice. It’s fun though, making little girl clothes is the best, all I have mastered for Noah are pants:)
Just made this awesome recipe for lunch today!! I loved it! So easy and versatile…my husband used his for a taco salad and I ate mine over tortilla chips with avacado slices! Thanks so much for the recipe!
I’ve made this a couple times and it is soooooo yummy. One time I must have accidently put too much chicken in. Halfway through shredding I realized it would be tooooo much. So I used the remaining chicken to make chicken salad. SOOOO YUMMY! I actually do it on purpose sometimes now just for the chicken salad. lol
When I heard you re-organized I had to come and click around your recipes. I am a new subscriber so I haven’t seen these before! I am making this tomorrow night, yum!
I am pregnant too and it is dangerous to look at recipes, I want to make them all!
I love this dish – a favorite of ours! A friend brought it to me after a recent birth and she added taco seasoning with the cream cheese – loved it! Now we always add the taco seasoning, it takes it up a notch!