If you are like I am, you get really excited when you find a recipe that is delicious, easy to make, and easy to clean up. Recipes like that don’t come along often, but when they do it’s almost like Christmas morning.
This is one of those recipes.
It has five ingredients and you only dirty two dishes when you cook it. It tastes amazing right off the bat, and the leftovers are, dare I say, even better. The best part, though, is that you probably already have all of the ingredients on hand, so you can add this to your “in-a-pinch” recipe file and no one will be the wiser.
2-4 Boneless Skinless Chicken Breasts, depending on how many you’re feeding AND, they can even be frozen!
1 1/2 to 2 Cups of Salsa- Mild, Medium or Hot depending on how spicy you like it
1 Can Black Beans, drained and rinsed
1 Cup Cream Cheese (I use 1/2ish cup if I’m only using 2 chicken breasts and less salsa)
White Rice, cooked according to package directions
1. Place chicken breasts in crock pot. Cover with Salsa and black beans.
2. Turn crock pot on low (for thawed chicken breasts) or high (for frozen), and cook for 4 hours. During last half hour, add the cream cheese and let it melt over the top.
3. I like to remove the chicken at the end and shred it before adding it back into the pot. This also gives you an opportunity to stir the “sauce” to make sure the cream cheese is incorporated.
4. Put the rice on a plate and smother it with the chicken and beans.