This recipe is one I originally found over at The Larson Lingo, and modified just a bit. You will need:
- Boneless, skinless chicken breasts (I used two frozen breast, I couldn't tell you what size. One was pretty enormous, though.)
- 1 8 oz. package of cream cheese (I typically use the 1/3 fat variety)
- 1 can corn, drained
- 1 can black beans, drained
- 1 jar of medium black bean and corn salsa (or whatever you like, what do I care?)
I forgot to thaw my chicken breasts before putting them in, which wasn't a problem. I did go ahead and set my crockpot for 10 hours on low, just to be safe.
I like this recipe in part because I don't have to measure anything. Clearly, I'm not a fan of measuring when I don't have to. I prefer to leave that to baking.
The original recipe calls for Rotel, but I really didn't care for it made that way, it was pretty bland and flavorless. The salsa was just right. I could eat this everyday. It easily fed the two of us, and I ate a ton, with plenty leftover.
And just a note, I'll be out of town and offline for most of the weekend, so don't miss me too much. I will say, I'm pretty excited to be away from my phone for a few days, its starting to stress me out. Unfortunately, that is about the only I'm really looking forward to this weekend.
I'll try my very best to have a nifty crafting tutorial up for you on the other side of the weekend!