Crockpot Salsa Chicken
This recipe started out as an experiment and quickly became a family favorite! Took it to a little get-together with some friends this weekend, and they loved it and asked for the recipe. Here ya go, girls!!!! You’re going to think less of me when you see how easy it is. Lol
Crockpot Salsa Chicken 1 package (2 ½ - 3 lb) frozen skinless chicken breast (keep frozen) 1 package (8oz) cream cheese (I used low fat), cubed 1 jar chunky salsa (I used my own home-made but any good chunky salsa is good) 1 can black beans, drained and rinsed
Mix salsa, drained black beans and cubes of cream cheese in a bowl. Arrange frozen chicken breast in crockpot. Pour salsa mixture over chicken. Cook on low heat for 8-10 hours or high heat for 4-6 hrs. About an hour before serving, remove chicken breasts from salsa mixture, shred with 2 forks, and return to crockpot. *Serve on flour tortilla shells with shredded cheese, extra salsa and sour cream, if desired. Can also be used as enchilada filling or as topping for nachos or taco salad. *You can add anything you want to this too – I have used green salsa and a can of Rotel for a different spin, added a can of corn to the original recipe and switched Velveeta for the cream cheese. It’s always good! *For our pot-luck, I doubled everything except the salsa.
Crockpot Salsa Chicken 1 package (2 ½ - 3 lb) frozen skinless chicken breast (keep frozen) 1 package (8oz) cream cheese (I used low fat), cubed 1 jar chunky salsa (I used my own home-made but any good chunky salsa is good) 1 can black beans, drained and rinsed
Mix salsa, drained black beans and cubes of cream cheese in a bowl. Arrange frozen chicken breast in crockpot. Pour salsa mixture over chicken. Cook on low heat for 8-10 hours or high heat for 4-6 hrs. About an hour before serving, remove chicken breasts from salsa mixture, shred with 2 forks, and return to crockpot. *Serve on flour tortilla shells with shredded cheese, extra salsa and sour cream, if desired. Can also be used as enchilada filling or as topping for nachos or taco salad. *You can add anything you want to this too – I have used green salsa and a can of Rotel for a different spin, added a can of corn to the original recipe and switched Velveeta for the cream cheese. It’s always good! *For our pot-luck, I doubled everything except the salsa.
