Anyway, one of my New Years resolutions was to be better at planning and cooking meals for my family (yay, it’s April and I’m still trying! ha) and so for that to happen during a busy month like this the crock-pot is basically my bff.
It’s so easy it’s almost like someone is bringing me dinner every night.. almost. It has actually been really fun because I’ve been reminded of so many easy dinner recipes I love and I can’t wait to share this one with you today!
INGREDIENTS
- 1 (15 1/2 ounce can) black beans, drained and rinsed
- 1 (15 ounce can) corn, drained
- 1 (15 ounce) jar of your favorite salsa
- 1 (8 ounce) package cream cheese, softened
- 4 chicken breasts , frozen or thawed
INSTRUCTIONS
- First, Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.
- Then, Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.
- Serve over rice or in warm flour tortillas.
