Wednesday, February 16, 2011
Easy Southwestern Chicken (serves 4)
1 can black beans, drained
1 can corn, drained
1 cup salsa (thick works best)
4 skinless, boneless chicken breasts
1 pkg cream cheese (8 oz)
In a crockpot, layer beans, corn, 1/2 c. salsa, chicken breasts and top with the last 1/2 c. salsa. Cook on high for 3 hours. Slice cream cheese and layer on top of other ingredients. Cook 1 hour longer. When done, gently blend cream cheese with the other ingredients. Serve over rice, noodles or tortillas.
I am a big fan of crockpot recipes — in the winter to provide comfort food and delightful kitchen smells, and in the summer to keep the house cool while cooking.
Do you have any simple crockpot recipes you’d like to share?
Disclaimer: I do not remember who sent this recipe to me years ago, but I have seen several versions of it on the internet. If you are the rightful creator please let me know so I can give credit where it is due!
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