Monday, June 20, 2011

Actually Easy Crock Pot Mexi-Chicken

The picture is not much to look at, but I only thought of photographing this delicious dish after I'd eaten some. For Father's Day, I'd totally planned on steaks but forgot to actually go to the store to buy them. So, yesterday morning, I frantically searched for a frozen chicken-in-the-crock pot recipe that had ingredients that were already in my pantry/fridge. It took a while but I finally found this awesome recipe. I just had to tweak it a little to account for the ingredients I didn't have. So I'm going to give you the recipe I actually used as opposed to the one that was actually required. It turned out great and was actually easy, not The Food Network easy.

4-5 frozen boneless, skinless chicken breasts
1 can black beans
1 can Mexicorn
1/2 jar salsa
6-8 oz cream cheese

Put frozen chicken, drained black beans, drained mexicorn, and salsa in the crock pot.
Cook in the crock pot on low for 8 hours, or high for 4-5 hours. Until chicken is tender.
Add cream cheese (set on top) and let it sit 1/2 before serving.
I mixed it together before I served it.

All I know is you can't beat throwing frozen chicken, beans, corn and salsa in the crock pot before church. It's pretty much the recipe I've been searching for my entire life.

Try it. You'll love it.

P.S. For the actual recipe, you use a regular can of corn and full jar of salsa. That's it.


Amy Legler said...

Sounds yummy! I'll have to try it! I love throwing frozen chicken in the crockpot! I end up just grabbing random things out of my pantry to throw in with it half the time and it usually ends up great. A super easy one is to just put in your chicken, your favorite seasoning, and a can or 2 of chicken broth. Then serve with a salad or veggies or whatever.

crazy lady said...

YUM! It has most of my favorite ingredients- chicken, corn, cream cheese and you don't even have to thaw it PERFECT! The only thing I would add is olives- just because! Thanks for sharing.

Tina McKinnon said...

Wow! That looks great! You're becoming quite the little cook, and inventive, too! Good job! Thanks for sharing!

Tina McKinnon said...

As I'm looking at this recipe again, I'm thinking how good this would be over rice... thus making it a complete protein... even yummier! xox