Sunday, January 11, 2009

Recipe: Slow Cooker Mexicali Chicken

Slow Cooker Mexicali Chicken
Preparation Time: 10 minutes.
Cooking Time: 4-8 hours
Serves: 8

2 (16oz) containers of medium fresh deli salsa
4 boneless, skinless, chicken breasts
4 oz. cream cheese
1 (16oz) bag frozen corn
1 (15oz) can black beans, drained and rinsed well

Pour one container of salsa into the bottom of a slow cooker. Place the chicken on top of the salsa. Add the frozen corn, drained black beans, and second container of salsa. Cover and cook on high for 4 hours or on low for 8 hours.

30 minutes before serving, cut the chicken into bite sized pieces and add the cream cheese. Cook an additional 30 minutes, stirring occasionally. Serve over rice.

My Comments: This was actually very good and super simple to make! We ate it over brown rice for a healthier kick and it was wonderful.

Determined to look fine in 2009 -
~Shannon ;)~


lovinpaper said...

I will have to try this it sounds yummy. Posting recipes is always a good thing!! Keep up the good work. Still looking for that surprise email (wink)