I have something to tell you guys, and maybe you’ve already heard. School is starting soon, and the lazy days of summer are coming to an end. In the fall. evenings are going to be hectic and you need to do yourself a favor and find a few favorite go-to Crock Pot recipes to make dinnertime easier. I like simple recipes that can be thrown together quickly, and that I know my kids will eat.
This Crock Pot Creamy Salsa Chicken is one of those recipes, and I can’t believe I haven’t shared it yet! Or maybe I have, and I don’t remember. Our Crock Pot Thursday crew likes chicken recipes, and we’ve got sooo many of them. You like chicken, too, right? How about easy meals? You like them, too, right?
Just kidding! I know you do.
This Crock Pot Creamy Salsa Chicken is a “dump and go” recipe, and can be served over rice, in a tortilla, or even with noodles. Throw in some jalapenos or chilis if you want to spice it up a bit. Add or subtract veggies based on your family’s likes, or, if you’re like me, based on what ingredients you have on hand.
Crock Pot Creamy Salsa Chicken
- 2 lbs frozen, boneless, skinless chicken breasts or thighs
- 1 (18 oz) jar medium salsa
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can corn, drained
- 1 cup diced onion
- 8 oz cream cheese
- tortillas or rice for serving
- Place frozen chicken in Crock Pot, and dump salsa, black beans, corn, and onions on top.
- Cover and cook on low for 6-8 hours.
- Remove chicken from slow cooker, and shred.
- Add cream cheese and stir.
- Put chicken back in the Crock Pot and mix everything until combined.
- Serve in a tortilla or over rice.
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