Tuesday, December 27, 2011

Creamy Black Bean Crockpot Chicken

By this time of the holiday break, I am ready for something very simple to make for dinner that is different than ham, roast, or turkey. This recipe is so quick to prepare and everyone loves it!

Place 3-4 frozen chicken breasts in your crockpot. Add 1 can of corn, drained. Add 2-3 cups black beans. (I use precooked beans from the freezer, but you can drain and rinse 2 cans of black beans.) Add 2 cups of salsa - mild, medium, or hot depending on your family's preference. Mix and cook on high for 3-4 hours until chicken in done. Cube an 8 oz brick of cream cheese and stir in just before serving. (You can also drain plain yogurt to use as a cream cheese substitute. Look here for the instructions.) Serve over cooked rice. 

I always make a large batch so we can have leftovers. I shred any remaining chicken and mix the rice right in. I then bag up the leftovers in a ziplock freezer bag and freeze to pull out another night. It tastes great rolled in tortillas with a little shredded cheese added.

If all you have is canned chicken or turkey, you can make this recipe as my leftover version from the very beginning. You would only need to warm everything through since your meat is already cooked. Dinner could be ready in about 10 minutes!

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