Christine made some amazing chicken in the slow cooker the other night. I think it's going to become one of my favorite stand-by meals. Figured I'd share the recipe here with ya'll. The chicken gets so tender and almost falling apart ... and it's so flavorful.
It is great served on soft shell tortillas with lettuce and tomato or with baked tortilla chips... or just plain like we had it. So delicious!
Christine's Southwest Chicken
1 package frozen boneless, skinless chicken breasts (2 or 3lb bag)
1 can corn, drained (or frozen works too)
1 can black beans, drained/rinsed
1 jar salsa (whatever size you want)
1 brick cream cheese
In a large slow cooker, put the chicken in the bottom and top with salas, corn and beans. Don't bother stirring it, it'll take care of itself. Let it coook for 10 hours on low.
About 30 minutes before serving place the brick of cream cheese on top and let it melt into the mixture.
Yummm..... Enjoy!
~Pam
Thank you for posting this. I'm going to make some this week. The husband and I will love it, the kids can eat waffles. LOL
ReplyDeleteWhat size jar salsa did you use? Did you post the recipe for turning the leftover chicken into tortilla soup? You can email me at penneynurse@yahoo.com
ReplyDeleteThanks!
@Penney - I've used various amounts of salsa. It works with a 12oz jar and it works with a 20oz jar. The salsa is the big contributor to whether the final dish is more moist with some "broth" (although that's not exactly the right word) - less salsa make for a dryer chicken mixture. Even if you end up with too much liquid when it's all done cooking, you can just ladel some of it out if you need to. I've even improvised when I didn't have salsa and just used a can of diced tomatoes with some various spices and herbs to compensate. Honestly.... there is no exact science on this recipe. Just dump stuff in and let it cook. It always turns out delicious.
ReplyDelete