If you are responsible of doing the cooking at your house you know there are days when you just don’t feel like expending a lot of effort to make dinner. These days are when you tend to fall back on your standby meals.
I am convinced that every home has a couple of standby meals that they know they can throw together when they don’t want to worry too much about cooking. This is one of those standby recipes in our house. It takes 5 hours but it is a set it and forget it kind of meal. Almost anyone who comes over and eats this one with us ends up adding it to their arsenal.
2-3 FROZEN Chicken Breasts
~28oz Salsa (I use Pace Picante)
1 Can Black Beans (drained)
1 Can Whole Kernel Corn (drained)
8oz Package of Cream Cheese
Cooked Brown Rice
Mix the salsa, corn, and black beans in a crock pot. Place the chicken breasts in the crock pot and submerge them in the salsa mixture. Set the crock pot on high for 4.5 hours.
After 4.5 hours pull the chicken out and shred it using two forks. Place the shredded chicken back into the crock pot. Cut the cream cheese into cubes and mix it into the crockpot. Cook it for an additional 30 minutes.
Stir the mix together and then serve it over the cooked rice.
Alternative Serving Options
The great thing about this chicken mix is it’s versatility. The once cooked the mix can be used for just about anything. We like to serve it over rice but you can use it for filling burritos, tacos, as a dip, and a nacho topping. Your options are only limited by your imagination.