Wednesday, January 28, 2009
This tastey recipe came from a book "Fix-it and Forget-it for Entertaining" which is a fun crock pot recipe book that my mom bought for me a few years ago. This recipe is delicious and kid approved! It doesn't look like much, but trust me, it is yummy! While it is a crock pot recipe, I have also made it on the stove with great results. Either way you make it, it is a family pleaser. You can kick up the spice with a spicier salsa or keep it mild according to your tastes. I like to use a salsa slightly spicer than we normally would eat since there are two blocks of cream cheese to tone down the heat.
Makes 10 – 12 servings
2- 15oz cans black beans, drained
4 cups frozen corn kernels (I use2 cans of corn, drained)
2 garlic cloves, minces
1 tsp cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8oz pkgs. cream cheese, cubed
(add seasonings or salt as desired)
Shredded Cheddar cheese
Combine beans, corn, garlic, cumin, and half of the salsa in slow cooker.
Arrange chicken breasts over top. Pour remaining salsa over the top
Cove, cook on high for t 2 – 3 hours or on low for 4 – 6 hours.
Remove chicken and cut in to bite sized pieces or shread. Return to cooker.
Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.
You can also do this on the stove, just put the first 5 ingredients in a larger pot and warm through. Boil chicken in a separate pot, cut or shred up and then add to soupy mixture. Then stir in cream cheese till melted.