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.
- Here is the recipe:
- 4 -5 boneless chicken breasts
- 1 (15 1/2 ounce) can black beans
- 1 (15 ounce) can corn
- 1 (15 ounce) jar salsa, any kind
- 1 (8 ounce) package cream cheese
- 1) Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. 2) Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. 3) Keep in crock pot 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.
- I served it over rice with corn bread and salad on the side.
I made this tonight with frozen chicken tenderloins. I was a little nervous about making it with frozen chicken, but it turned out great (and everyone is fine). I made a lower fat version by substituting nonfat greek yogurt for the cream cheese. It probably wasn't quite as 'creamy' as the original, but it did the trick. I served over Spanish rice. Yummy! Thanks Sarah!
ReplyDeleteMaya, I am so happy to hear you tried the recipe! And what a great idea to use nonfat greek yogurt instead of cream cheese. Thanks for sharing!!
ReplyDeleteOMG I am putting this in the crockpot right now! can't wait to try it!
ReplyDeleteMade this last night and it was awesome..will be re-posting the recipe on my blogs...Thanks!
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