Tuesday, February 14, 2012

Salsa Chicken

4 Chicken Breasts (1-1.5lbs) thawed
1 Jar Salsa

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
*optional* block of cream cheese

To freeze: Place all ingredients (minus cream cheese) in a ziplock bag.  Freeze.

To cook:  Thaw overnight on counter. Place chicken breasts in crockpot and cover with beans, corn and salsa. Cook on low for 6-8 hours.  Shred chicken prior to serving and mix with salsa.  Add more salsa if desired.
** Optional: Stir in a block of cream cheese 30 min before serving.

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