Crockpot Fiesta Chicken

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Here's another dinner that I was able to throw into the crockpot before work and have a minimal amount to do when I got home. The hardest part was actually stopping by the local Chinese food restaurant to pick up some rice. Do you know how hard it is to go in there and not order something? Hard.

Since I've started training for the Cherry Blossom 10-Miler (which I'll be doing on April 1st), most evenings after work I have to do a long run or go to the gym. Crockpot meals are great for nights like these because I don't have to worry about what I'll be making for dinner and when I'll have time to make it. And when the end result is as delicious as this, it makes me want to work out and make crockpot meals more often! This kind of tasted like the inside of a taquito to me. It was creamy, a little mild from the salsa, and it had a nice surprise of crunch from the corn and the beans. Normally this is made using black beans, but since I had none in the pantry and Chris is OBSESSED with kidney beans, I decided to use those instead. You can use whatever you want, but this combination was awesome. Enjoy!

Printable Recipe

Ingredients

• 5 chicken breasts, frozen
• 1 (15 1/2 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) jar of your favorite salsa
• 1 (8 oz.) package 1/3 less fat cream cheese

Take 5 frozen, boneless chicken breasts put into crock pot. Add the kidney beans, corn and salsa.  Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, shred it into small pieces.

 

Add the cream cheese (just throw it on top!) and let sit for about a half hour. After the half hour is up, stir in cream cheese so the mixture is combined.

 

Serve over rice or in warm flour tortillas.

Source: Adapted from The Girl Who Ate Everything