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Slow cooker chicken salsa

Posted October 01, 2014 in Adel, Altoona, Ames, Ankeny, Community Featured, Beaverdale, Bondurant, Boone, Clear Lake, Clive, Des Moines West, Downtown, Greene County, Johnston, Norwalk, Perry, Pleasant Hill, Urbandale, Waukee, West Des Moines, Windsor Heights

20140916_204507-1Easy. Versatile. Delicious. When talking about a recipe, what could be any better?
A few weeks ago this recipe was shared with me by friends from Texas, and it sounded so good and so simple that I tried it that very day… and my husband has requested twice since then!

It’s easy. Only takes minutes to throw together using four basic ingredients, and with the flip of the switch on the slow cooker, it’s going.

It’s versatile. The finished product is meant to be served over rice or tortilla chips for a main course. However, because I’ve been watching my carbohydrates, I chose to spread mine over cold, thick-sliced tomatoes fresh from our garden and it was amazing.

It’s delicious, Well, the finished product will speak for itself.

Slow Cooker Chicken Salsa

4 boneless skinless chicken breasts
1 15.5 ounce can black beans, drained
1 15-ounce can whole kernel corn, drained
1 15-ounce jar of your favorite salsa
1 8-ounce) package cream cheese (optional)

1. Place thawed chicken breasts in slow cooker, then pour salsa, black beans and corn over the top and stir just to blend.
2. Cook on high setting for about 6 hours or until chicken will shred easily. Shred the chicken and stir.
3. At this point, you may add the package of cream cheese (just throw it on top) and cook for an additional hour.

(I actually omitted the cream cheese and instead stirred in a bit of low-fat cheese to make it more Weight Watcher friendly.)

Stir, served as desired, and enjoy.

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