Crockpot Chicken

So sometimes I feel like an old lady. I love Frank Sinatra and own his entire album collection. I wear my slippers as much as possible. I love love Jeopardy, and I’m already a pretty bad driver. But nothing makes me feel like an old lady more than using my Crockpot.


To whoever invented the Crockpot- I love you. For real.


Did you know you can make bread in a Crockpot? BREAD!


When I first got a Crockpot, I got psycho obsessed. I spent hours searching the internet for delicious recipes. I found so many good recipes and lots of blogs dedicated to Crockpot cooking, but I kind of mixed and matched a few to get this recipe. It’s ridiculously easy to make. I mean it. Open up some jars. Dump stuff. Flip an “on” switch. Wait 7 hours. Come home to the most delicious smelling house ever. Eat. And I’m serious about the house smelling good part, I honestly can smell this before I walk in the door.


I told my boss about my love of crockpottery, and he was like “Aren’t you scared your house is going to burn down or something?” And I was like “Umm…I wasn’t until now!” But really, they’re pretty safe, and {knock on wood} I’ve never had any problems leaving mine on all day while I’m at work. Just make sure it’s on low heat.



The key to this dish is using a good salsa, because that’s where a majority of the flavor comes from. You want something with a kick…I use Trader Joe’s Garlic Chipotle salsa, and it’s amazing.

We've tried 4 or 5 different salsas, but this is by far the winner. Since I like my food spicy and Ian doesn't, most times I’ll add a dash hot sauce to mine. The nice thing about this dish is you can add the chicken fresh or frozen, I've done it both ways. You can serve the chicken by itself, but I always cook some wild rice and serve them together. And on top of being so easy and so good, this dish makes a ton of leftovers.


This is one of our favorites, and if you have a Crockpot, I’m pretty sure it’s going to be one of yours too. And if you don’t have one, indulge your inner old lady and get on it!


Crockpot Chicken
 makes 11 1/2 cup servings, 132 calories per serving (You may want to eat more than a 1/2 cup serving, but on a small bed of rice I think it's sufficient.)
Print this Recipe!


1 lb chicken breast, fresh or frozen
1 can corn, drained
1 can black beans, drained
1 16 oz jar of salsa
4 oz reduced fat cream cheese


1. Pour corn and beans into Crockpot. Add chicken. Cover with salsa. Mix ingredients with a wooden spoon, making sure all the chicken is covered.

2. Cook on low heat for 7-8 hours, or high for 4-5.


3. After the chicken is done cooking for the above times, use two forks to shred the chicken. (It's going to be so tender this will be super easy, but if you're having trouble you can remove the chicken and shred it outside of the Crockpot.)


4. Add the cream cheese and cook on low for another 30 minutes. Stir to combine, and serve with some wild rice or fresh veggies.

enjoy!
Amanda