Friday, September 5, 2008

Mexican Style Slow Cooker Chicken

If you have a package of frozen chicken breasts hanging out in the back of your freezer (and who doesn't), you simply have to give this recipe a try. The chicken goes in the slow cooker frozen, and even with my daughter's "help" it took less than ten minutes to assemble the remaining ingredients.

And the best part? It. Was. Delicious.

The chicken was so tender it broke apart, making it very easy for the kids to eat. They liked it so much that they did not even complain about the presence of beans and vegetables. Let me say that again- my kids ate chicken, beans and vegetables and they liked it.

Still need convincing? The leftovers made a yummy dip. I imagine they would have also made a kick ass burrito. This dish will definitely be appearing on our menu again.




Mexican Style Slow Cooker Chicken

4-5 boneless chicken breasts, frozen
1 can black beans (15 ounce)
2 cups corn, fresh or frozen
3 limes, juiced
3 tablespoons fresh cilantro, minced (optional)
1 jar of medium salsa (16 ounce)
1 package low fat cream cheese (8 ounce)

Place the frozen chicken breasts in the bottom of the slow cooker. Add all of the remaining ingredients except the cream cheese.

Cook on low heat for 5-6 hours*, until chicken is fully cooked and falling apart. A half an hour before serving, stir to break up the chicken and add the cream cheese (just toss it on top and let it melt).

Serve over rice.

*The original recipe recommended using the High setting, but the High setting on my slow cooker seems to get too hot (things start to boil over or burn) so I almost always use the Low setting.

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1 comment:

  1. I will totally be trying this. I'm ready to take the slow cooker out of it's hiding place for the past 6 months!! This looks delicious, and I'm pretty sure everyone here would like it.

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