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!