1 1/2 Pound(s) boneless skinless (frozen) chicken breast
3/4 Cup(s) dried beans, black
1 1/2 Cup(s) diced tomato
1 16 oz jar salsa
8 Ounce(s) whole fat cream cheese
Put frozen chicken breasts in crock pot, cover with black beans,
tomatoes and salsa. Cook on high 4-5 hours or until chicken is
Place block of cream cheese on top. Cook for an additional 30
minutes. Stir to incorporate cream cheese into sauce. The stirring
should cause the chicken to shred.
Serve with brown rice.
"This is quickly becoming one of my favorite go to meals as I can set up my Crock Pot and Rice Maker in the morning so when I get home the whole recipe is almost ready. All you have to do then is add a block of cream cheese to the Crock Pot, steam up a vegetable and set the table!
To make the recipe healthier, I use dry beans I have cooked, fresh diced tomatoes and homemade salsa instead of store bought salsa, canned diced tomatoes and canned black beans.
It tastes so good and makes great leftovers!"
Brown Rice (Soaked) (
Add to shopping list ) :
2 Cup(s) (long or short grain, any type) rice, brown basmati
4 Cup(s) warm water
4 Tablespoon(s) whey
1 Teaspoon(s) Sea salt
2 Tablespoon(s) or 4T butter
1. Place rice, warm water, and whey in a flameproof casserole and leave in a warm place for at least 7 hours.
2. Bring to a boil, skim, reduce heat, stir in salt and butter, and cover tightly. Without removing lid, cook over lowest possible heat for 45 minutes.