Here’s the recipe for Crockpot Salsa Chicken that I mentioned on this week’s menu. This dish is so simple to prepare, and my kids love it!
Crockpot Salsa Chicken
3-4 boneless chicken breasts
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
2 cups salsa
1/4 cup cheddar cheese, shredded
8 oz. cream cheese, cubed
Combine corn, beans, and 1/2 of the salsa in the crockpot. Add chicken breasts and top with the remainder of the salsa. Cook on LOW for 3-4 hours. Mix in the cream cheese about 15 minutes before serving. Top with cheddar cheese and cook about 5 minutes more, just long enough for the cheese to melt.
I serve this with rice or tortilla chips and a salad. Sometimes I omit the cream cheese and add extra cheddar instead. Enjoy! If you’re looking for more slow cooker recipes, visit Sandra’s.