This is one of those “It’s so Easy, it’s Almost Embarrassing” recipes. Since we all know that it takes a lot to embarrass me, I figured I’d go ahead and share it. A friend of mine passed this recipe on to me years ago, and it’s been in a pretty steady rotation at my house ever since. Crock Pot dinners don’t get much simpler, so it’s perfect for a crazy busy run-the-kids-everywhere kind of day.
All you need is a can of black beans, a can of corn, a block of cream cheese, a jar of salsa, and about 1 1/2 pounds of boneless, skinless chicken.
I always go with mild salsa, just because I’m never sure if the kids will take any heat, and then Aaron and I doctor it up with hot sauce when we serve ours up.
Anyway, the corn and beans need to be drained, and I usually chunk up the cream cheese a bit, and then all of it goes into the Crock Pot.
I cook it on low, and it usually takes about five hours for everything to cook through. There have been times, though, when I’ve thrown all of this in the slow cooker early in the morning and come home at six or seven and had it for dinner. It’s adaptable. Just give it at least five hours.
Before you’re ready to serve it up, just shred up the chicken with two forks and stir the whole mess up until it’s nice and creamy throughout. We use it for taco fillings, or to top nachos, and I usually make a salad out of it. It’s really tasty, and a great recipe to have in your back pocket on a busy day.
CROCK POT MEXICAN CHICKEN
- 1 can black beans, drained
- 1 can corn, drained
- 1 (8 oz.) block cream cheese (I use low-fat)
- 1 jar salsa
- 1 1/2 lbs. boneless, skinless chicken breasts
- Cut the cream cheese into large chunks.
- Place all of the ingredients in the slow cooker, and stir to combine.
- Set the cooker on LOW and cook for, at least, 5 hours.
- Before serving, shred the chicken with two forks, and stir the mixture until it’s well combined.
- Use as a filling for tacos, a topping for nachos, or in a taco salad.