Cream Cheese Chicken

I must admit I came thisclose to not sharing this recipe with you.  Not because it wasn’t good, because it was delicious, but because it just didn’t picture well.  I know, that’s a pretty petty reason, but still looks can either pull you in or turn you off.  But don’t worry, the taste, however, won in the end and I just couldn’t hold out on you. 

This chicken was full of flavor, protien and vegetables and is the ultimate one pot meal.  How easy is it to throw all of the ingredients in one pot, even frozen chicken, turn it on and forget about it?  That alone is a huge lifesaver during those hectic days/weeks/months.  It’s even better when you can throw it all in and have the end result be a flavorful and healthy dish that is delicious.   

When you’re ready to eat, your meal is waiting on you.  All you need are tortillas, sour cream, cheese, salsa or whatever else you want to top your taco.  This is a tasty and inexpensive meal that will feed a family of 2-3 for at least 2 nights, maybe 3.  Serve this will guacomole, salsa, Spanish rice or refried beans and you’ve got an easy and tasty meal perfect for anyone.

Cream Cheese Chicken

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast (can be frozen)
1 (15oz) Can black beans, drained and rinsed
1 (15oz) can corn, drained
1 (16oz) jar salsa
1 (8oz) bar fat free cream cheese

Directions:

Place 1/4 can of beans, 1/4 can of corn and 1/4 jar of salsa over the bottom of the slow cooker.  Place chicken on top of the vegetables then pour the remaining vegetables over the chicken breast.  Cut the cream cheese into cubes and drop over the chicken-vegetable mixture.  Place crockpot on low for 8-10 hours (on high for 4-6).  Before serving, stir the chicken mixture to break up and shred some of the chicken.

Serving options:  Serve along side or over rice.  Serve in a flour or corn tortilla with desired toppings.  For leftovers, add a can of rotel along with chicken broth and simmer to make a soup.

Recipe source: Prevtion RD