Thursday, June 21, 2012

Dining on a Dime: Crock Pot Mexican Chicken

Sorry guys, I forgot to actually take pictures on this one, mostly because I didn't originally intend to post it.

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?)
Throw all of that into your crock pot and cook on low for 8 hours. Voila.  You can shred the chicken or leave it whole.  I prefer to shred it because then it goes perfectly into a tortilla. Yum.

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!


  1. oh yum! can't wait to try that! found you via the blog hop and can't wait to follow along :)

    1. Thanks Lissa!! I'm still working (unfortunately slowly) through the blog hop! I'll definitely be checking your page out soon!