Description
A versatile dish that’s easy to make with ingredients on hand
Ingredients
Scale
- 2–3 pounds boneless, skinless chicken breast (still frozen)
- 2 14 ounce cans black beans, rinsed and drained
- 1 28 ounce can diced tomatoes
- 1 16 ounce jar HOT salsa
- 8 ounces cream cheese
- grated cheddar cheese for topping
- brown rice and tortilla chips
Instructions
- Put the still-frozen chicken breasts in the slowcooker (if using thawed chicken, cut cooking time by an hour)
- Add rinsed and drained black beans, tomatoes, and salsa
- Cover and cook on high 4-5 hours, or low about 8 hours
- Using a potato masher, break up the chicken until shredded
- Add cream cheese that has been cut into pieces so it melts easier
- Stir well
- Serve over brown rice, in tortillas, or as dip for tortilla chips
- Prep Time: 5 mins
- Cook Time: 4 hours
