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| Picture from: chewnibblenosh Image Credit: Christine |
Crock
Pot Mexican Chicken
“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.”
Christine
Ingredients:
1 can black
beans, drained
1 can corn,
drained
1 (8 oz.)
block cream cheese (I use low-fat)
1 jar salsa
1½ pounds
boneless, skinless chicken breasts
Preparation:
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.
Enjoy this
awesome recipe and many more when visiting chewnibblenosh
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