If you have a family that loves to eat, and you like feeding them delicious and budget-friendly food that comes together in minutes, this recipe is for you. I’ve seen this recipe passed around in many different forms from all over, but I got it from my sister. I can usually feed 8-10 people and maybe even have some to spare for lunch leftovers. I estimate the cost to prepare this at $18-$20 max so each serving is going to run you less than $2. That’s a bargain I can get behind!
This quick and easy slow cooker recipe comes together in minutes and pleases a crowd every time. It’s not a beautiful dish, but it’s hearty, versatile and inexpensive to make. Try serving it over rice, over tortilla chips for quick nachos, in a tortilla for a delicious burrito or get creative and come up with your own variation! Serves 8-10
4-5 frozen chicken breasts (no need to thaw)
2 cans regular corn
2 cans cream style corn
1 large jar of salsa (any variety -- but I prefer peach mango)
2 cans black beans (drained and rinsed)
2 blocks of cream cheese (low fat is fine if you prefer)
Place frozen chicken breasts (or fresh if you prefer) in the bottom of slow cooker and season with salt and pepper. Place corn, cream style corn, rinsed black beans and salsa over top. Stir and cook for 6-8 hours on low. I typically prepare this the night before and store it in the refrigerator overnight and then in the morning all I have to do is plug it in and run out the door.
When cooking is complete, use a slotted spoon to remove chicken and place on a baking sheet to cool slightly. Add cream cheese in chunks to slow cooker and stir occasionally until melted. Shred cooled chicken and add it to crock pot. Serve over rice, tortilla chips or whatever you prefer. Garnish with cilantro or green onions (optional).
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