Description
Cook fresh or freeze to cook later. Serve with Spanish rice and a salad.
Ingredients
- 2lbs boneless chicken breasts (fresh or frozen)
- 15oz can black beans, drained and rinsed
- 15oz can corn, drained and rinsed
- 16oz jar salsa verde*
- 8oz package cream cheese
*If you’re in a pinch, regular tomato salsa will do…BUT green salsa REALLY gives it a kick!
Directions
- Place chicken breasts in crockpot. Add black beans, corn, and salsa verde.
- Cook in crockpot on “low” for 6 hrs or until chicken is cooked through.
- Add cream cheese (just throw it on top) and let sit for about 1/2 hour.
To Freeze and Cook Later
- Combine all ingredients (except cream cheese) in a gallon-sized plastic freezer bag, remove as much air as possible, and freeze for up to three months.
- When ready to cook, thaw and dump into crockpot.
- Cook on low for 6 hours or until chicken is cooked through.
- Add cream cheese and let sit for 1/2 hour or until warm.