Tonight I have another recipe for you from The Chronicles of Ruthie Hart. I made it the night after I made her Pumpkin Gnocchi Soup (yes, the very first time!)and this dish was delicious as well. It was also my second time using my new crock pot. I’ve found a lot of crock pot recipes that sound good, but they call for several steps or adding things at specific times. Is it just me, or isn’t the whole point of using a crock pot being able to throw everything in it and not have to bother with it for 6-8 hours? So I was happy when I found Ruthie’s simple, two step, and yummy sounding crock pot recipe for Crock Pot Mexican Chicken . I don’t have as many pictures, since the prep was done in a rush before I ran out the door this morning, but as Brittany likes to say, I got the money shot 🙂
4-6 boneless skinless chicken breasts*
1 16 oz jar salsa of your choice
1 can corn, drained
1 can black beans, drained
1/2 cup chopped onion
1 block of cream cheese
* I learned from my first experience with the Hawaiian BBQ Pulled Chicken that 2 lbs of chicken breasts makes way more shredded chicken than I could possibly eat. So for this recipe, I only used 3 chicken breasts and it didn’t affect the other ingredients as far as I could tell
1. Put all of the ingredients except the cream cheese in the crock pot and mix well. Cook on low for 6 hours (mine cooked for longer than 6 hours because I had to start it before I left for class and I wasn’t ready for dinner at 5:30. It was just fine though)
2. The recipe says to stir occasionally. But as I said, I was gone all day and it was fine unattended. Shred the chicken either as it cooks or before serving.
3. 30 minutes before serving, add the cream cheese and stir very well.