I made this crock pot meal last night and it was a little bland but could easily be spiced up with hotter salsa (we used mild) or some taco seasoning. I served it with cheese quesadillas, white rice, and refried beans. I plan on using the leftovers with rice and beans for burritos. The kids said it looked yucky but they ate it. I loved it. My husband was sick but the little he ate he liked. This is, perhaps, as easy as you can get for meal preparation.
Crock Pot Mexican Chicken
4 or 5 chicken breasts (mine were frozen in a big ball)
1 can corn (drained)
1 can black beans (drained and rinsed)
1 jar 15 or so ounces of salsa
8 ounces cream cheese
Put the chicken in the crock pot and top with corn, beans, and salsa (make sure the stuff completely covers the chicken so it does not dry out). Cook on low for 4 to 5 hours. Check to make sure the chicken is done. It should easily shred with a fork. Turn the crock pot off and put the block of cream cheese on top (not on top of the crock pot but on top of the chicken mixture), cover and let set for 30 minutes. It will then be melty and easy to stir into the chicken.
Serve on rice or in a burrito!
Check out Slow Cooking Thursday over at Diary of a Stay at Home Mom!
Almost Friday :)
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