Chicken Salsa Crockpot Goodness

I got this recipe from one of my friends, Brittany. I absolutely love it! And it is SOOOO incredibly easy that there are no excuses NOT to have it! (okay, if you don't have a crockpot, that's a good reason.... go borrow one :p)

-- 4-5 FROZEN boneless, skinless chicken breasts (isn't that great? FROZEN - you can use any part of the chicken you want, but boneless, skinless would be best)

-- 16 oz. jar of salsa (we prefer medium but you can use what you want)

-- 1 can drained black beans (here's a trick for you - drain what you can, then put some water in the can, shake a bit, drain, repeat until the water is pretty much clear... that'll be good enough - and you don't have to get a strainer or sieve out!)

-- 1 can drained corn

-- 1 8 oz. package of cream cheese

Put the frozen chicken breasts in the crock pot. Pour entire jar of salsa on top, then add the drained cans of black beans and corn. Cook in the crock pot on high for 4 hours (or on low for 8). 30 minutes before it's finished cooking, fork apart the chicken and put the cream cheese on top of the mixture. Let it soften, then mix everything together and ENJOY!

Helpful hint (for me, at least): take the chicken breast out to fork it apart. It's so much easier for me this way! I want it shredded pretty finely, so that's one more reason to take it out. Make sure you replace the lid while you're doing this. An unbelievable amount of heat is released when you take that lid off and slows the cooking process... at this point, you're just working to melt the cheese into the mixture, but you want all the heat you can get, right?) Put your chicken back in, put the cream cheese in there, let it sit for half an hour and then YUM!!!

We eat this with chips (like a salsa dip), on tortillas, or on rice. It's SO yummy! And it makes a lot so you can freeze it or have lots of leftovers/lunches! It's just as good when you reheat it in the microwave, too.