I love my crockpot. In fact, next to my kids, it may very well be my favorite thing. I used to eat out all the time, because as a single mom, by the time dinner rolled around I did not feel like cooking. Then my super jumbo crockpot came along and all I have to do is dump frozen meat in there with some other ingredients and 4-6 hours later, dinner is ready! It has been a tremendous time and money saver.
That is why, for Tempt My Tummy Tuesday, I wanted to share one of my favorite and easiest Crockpot Chicken recipes. I have changed some of the ingredients slightly to make it low fat, but you could always use the full fat version of the ingrdients if you like. This is awesome over noodles, in tortillas, over salad or even noodles!
Creamy Southwest Crockpot Chicken:
2 lbs. frozen Boneless skinless chicken breasts.
1 15oz. Jar of Salsa
1 Large Can of black beans undrained
1 can of low sodium whole kernel corn drained
1 package of fat free cream cheese.
Put all ingredients in the crockpot except for the cream cheese. Place the cooker on high for 4 hours or low for 6 and let it sit. You can add some water if you are afraid there is not enough liquid. 30 minutes before the time is up, add the package of cream cheese and stir. When finished serve over rice, salad, noodles etc, or put into a tortilla or roll. It is super yummy and even my picky kids eat it up!