Sharon Schneider of Shaggy Baggy passes on today’s recipe…Cream Cheese Chicken Crockpot.
Sharon says, “it’s EASY EASY EASY and a great versatile recipe that can be served over many items like brown rice, tortilla chips or a baked potato.”
Cream Cheese Crockpot Chicken
1 ½ pounds frozen chicken breasts
15 oz. can black beans
15 oz. can diced tomatoes, drained
16 oz. jar salsa
8 oz. cream cheese (do not use “light” cream cheese)
Place frozen chicken breasts in bottom of crock pot.
Add beans, tomatoes, and salsa
Cook on high 4-5 hours or until chicken is done
Place cheese on top for 30 minutes.
Stir to incorporate cheese into sauce – causing meat to shred
Serve on brown rice
Next day add some Cream Cheese Crockpot Chicken to your favorite container and take to work in one of Julie Meyer's insulated lunch bags!
