This is a recipe that can be found online and in many easy slow cooker cookbooks. Its so simple and its really delicious. The first time I ever had it was at a party and a friend had brought it as a filling for burritos. It's great wrapped in a tortilla, on nachos, and even on a taco salad (as pictured). So easy, healthy, yummy and adaptable. This time I used half regular jarred tomato salsa and half tomatillo salsa. Some times I add a bit of cream cheese at the end to make it a bit richer, other times I leave it out.
INGREDIENTS
2.5-3 lbs. boneless skinless chicken breasts
24 ounces jarred salsa
1 15ounce can black beans, rinsed & drained
1 15ounce can corn, drained
4 ounces cream cheese (optional)
Pour a bit of the salsa on the bottom of a crock pot or slow cooker. Place the chicken breasts on top and cover with beans, corn, and salsas. Cover and cook on high for 5-6 hours. Shred the chicken with 2 forks. Let cook a bit longer to reduce the liquid. Add the cream cheese in the last few minutes and stir until melted.
Serve in burritos, tacos, over nachos, or on a salad. YUM.
This also freezes well.
I made this tonight with a little bit of a twist. And used it inside chimichangas. It was delicious! The only problem i had was all the liquid that was left when it was done cooking. I had to strain it because there was so much :p.
ReplyDeleteSteph- I'm so glad you enjoyed it! Yes, sometimes it is a bit liquidy... and I have to cook it a little longer. I also use thick salsa, although I forgot to mention that in the recipe. I'm going to check out your blog later this evening!
ReplyDelete-Sarah