Saturday, November 6, 2010




5 Frozen Chicken Breasts (can use fresh)
1 16 ounce jar Salsa Verde
2 cans Black Beans (I would think this would be small cans)
1 can Sweet Corn
1 can Diced Tomatoes with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
taco seasoning (optional for that extra little kick)


Place frozen chicken breasts or tenders in bottom of slow cooker. Add
remaining ingredients except cream cheese.

Cook on low for 8-10 hours. At this point I remove about 1/2 the
liquid because I like my sauce thick, like a stew. You can leave all
the liquid if you want a "soup". Add cream cheese, cook on warm
setting for 30 minutes, then stir.

This can be served over rice or wrapped in flour tortillas (not
included in nutritional info.)

One serving is 1/2 a breast. Serve over brown rice.

Number of Servings: 10

Recipe source: SparkPeople
Number of Servings: 10

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