Yesterday was a busy day. I had to have a minor surgical procedure done. One that requires me to take it easy over the next few days. Given the situation, last night’s dinner needed to be something that was easy, required minimal prep and would fill our hungry bellies. I wound up digging out the trusty crock pot! I have a feeling I’ll be using it a lot over the next couple of months. Heck – why not!
I threw the contents of bottle of salsa, can of black beans and corn in the crock pot. Topped it all off with some frozen chicken and let the crock pot do it’s thing! About a half hour prior to dinner, I shredded the chicken and mixed in cream cheese.
This meal is one that is very easy and generally can be made on the whim. I don’t know about you, but I normally have all the main ingredients kicking around in my freezer or pantry. While the meal may not look at all appetizing to the eye… my-oh-my is it ever a stomach pleaser. While it’s far from gourmet, it’s still pretty delish!
Crock Pot Cream Cheese & Salsa Chicken
2 to 3 boneless, skinless chicken breasts
16 ounces medium salsa
2 cups of frozen corn
1 can of black beans (drained and rinsed)
8 ounces of low fat cream cheese
Combine salsa, corn and black beans. Add to the crock pot.
Top with chicken. The chicken can be frozen or thawed. Whatever you would feel more comfortable with.
Cook on low for 6 to 8 hours.
30 minutes prior to dinner, remove the chicken and shred.
Mix the cream cheese and shredded chicken into the slow cooker. Cook for 30 more minutes.
Serve over rice or in tortillas.