Unless I have just gone to the store, I rarely have defrosted, fresh meat sitting in my fridge. I am ultra paranoid about food born illness so I will either buy meat and cook it the same day or will freeze it. So when I saw this recipe from Food.com for Creamy Salsa Chicken that used frozen chicken breasts, I was excited. And even better, I had all the ingredients on hand. This recipe is hands down one of my favorites and I've had many friends and blog followers make this recipe and compliment it as well!
4 -5 boneless chicken breasts
1 (15 1/2 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
For a healthier meal use low sodium beans and corn and 1/3 less fat cream cheese.
1) Take frozen, yes, frozen, boneless chicken breasts put into crock pot.
2) Add black beans, salsa, and corn.
3) Cook on high for about 4-5 hours or until chicken is cooked.
4) Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. Mix together when cheese is soft and melted.
Garnish with avocado and serve it over rice. Corn bread and salad make great side dishes!