I love this recipe because the ingredients are common, it's simple to prepare and it tastes yummy! Picture coming soon!
1 15 oz. can black beans--rinsed and drained
1 can whole kernel corn--drained
1 cup bottled thick and chunky salsa
3 chicken breasts
1 8 oz. brick cream cheese (I use low-fat)
1 cup shredded cheddar cheese
In a slow cooker, mix together the beans, corn and 1/2 cup salsa. Top with chicken breasts, then pour remaining salsa over the chicken. Cover and cook on high heat 2.5-3 hours, until chicken is cooked through. Remove chicken and cut into bite sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster) and turn slow cooker to high heat. When cream cheese is melted, it's done. Serve over rice and top with cheddar cheese.
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