Like most families we do our share of everyone going different directions some days. While Jim and I both work from home, and we homeschool, 2 of the kids have part-time jobs, and all have a few (very few) extra-curricular activities. (This is one of our daughters at her kennel job.)
On those busy days it really works for us to have dinner assembled in a slow cooker in the morning, so that it's ready to eat in the evening whenever we are.
Here's our new favorite.
3 frozen boneless chicken breasts
1 15-ounce jar salsa
1 15-ounce can corn
1 15-ounce can black beans
1 8-ounce brick cream cheese
Put the frozen chicken breasts in the slow cooker and cover with the corn (drained) black beans (drained) and salsa. Cook on high for about 5 hours. Shred the chicken. Turn off the slow cooker and drop in the cream cheese (cut into cubes.) Let sit until cream cheese is melted. That's it. Sometimes I add a small can of green chilis with the corn and beans...just because I love that chili taste.
This can be used as a filling for tortillas, or served over rice, or just eaten like a stew with tortilla chips on the side. We usually have shredded cheddar and sour cream on the side.
It's cheap too! I buy the jar of salsa at Dollar Tree, and the canned vegetables on stock-up sales, usually for about 35 cents/can...and the chicken breasts when they are on sale.
As part of my Econobusters job, right now I'm testing and photographing some recipes for our new frugal Slow Cooker Recipes E-Book. I've discovered a couple more "keepers" so far already. Just a perk of doing my job!
1 comments:
This sounds yummy - and something that Chatty might even eat since there's chicken involved. That's no small feat with her! Thanks for sharing the recipe. Sounds like it'd be great over brown rice or as the fajita filling...yummmmm. :-)
Post a Comment