Tried & True Tuesday ~ Crock-Pot Creamy Salsa Chicken

This week's Tried & True recipe was such a hit with my family, 

I made it two weeks in a row!  You can control how hot it is with 

the kind of salsa you use and the jalapenos.  If you don't care 

for too much heat, you can reduce the amount of jalapenos or 

just skip them all together.  If you like things really hot, 

add more jalapenos! 

Crock-Pot Creamy Salsa Chicken

(Adapted from food.com)

Print Recipe 

Ingredients

3 lbs Chicken Breast (I used frozen) 
16 oz Jar Salsa of choice (not sweet)
1 15 oz Can of Corn (drained)
1 15 oz Can of Black Beans (drained and rinsed)
2 Tablespoons Lime Juice 
1/3 Cup Chopped Jalapenos (I used canned)
8 oz Block Cream Cheese (regular) 

Toppings (optional)

Hot Sauce (Frank's RedHot Sauce is perfect)

Fresh Cilantro

Fresh Squeezed Lime Juice

Directions
Spray crock-pot with non-stick cooking spray. Place chicken on bottom. Pour salsa, corn, black beans, jalapenos and lime juice on top. Cook on high for 4-5 hours or until chicken is tender. Reduce to low and place cream cheese on top and allow to melt - about 20 minutes, then stir/blend.  Serve over rice. Top with a few dashes of hot sauce, chopped cilantro and fresh squeezed lime juice. Enjoy!  

You could also add cheddar cheese and sour cream.

 Thanks for stopping by!

cheers!

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