From Our Kitchen: Chicken Salsa

For some reason, unbeknownst to me, I have been bringing out the crockpot more frequently here lately. I usually reserve my crockpot cooking for the fall and winter times, which, really, makes absolutely no sense because crockpots keep your kitchen from getting overheated, which, really makes them perfect for the summer months, but whatever. Most of my crockpot recipes are soups and stews and the like, so here we are back to fall and winter times. What a difficult conundrum.

Chicken Salsa, however, is a great crockpot recipe for pretty much anytime of the year. I purposely did not take a picture of this because it is not a pretty recipe, but it is terribly yummy, which totally makes up for appearances, yes? I told my coworker friend, David R. (isn't it like first grade again when you have to identify someone by their last initial because someone else in the class has their name?) that I would put this recipe up on the blog for him, so here you are, David!

What You'll Need:

• 4 frozen chicken breasts
• 1 jar of your favorite salsa (I personally loooove Tostito's restaurant style salsa)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 8 oz cream cheese (I usually go with 1/3 reduced fat variety)

What You'll Do:

1. Spray inside of crockpot. Place chicken breasts in bottom of crockpot. Pour beans and corn over chicken. Cook on low for 6 hours, or high for 4 hours.
2. When chicken is cooked through, shred chicken with two forks. Continue cooking for another 30 minutes - 1 hour to allow chicken to absorb juices and flavors.
3. Cut cream cheese into large chunks, and mix in until well incorporated. Cook an additional 30 minutes
4. Serve over rice (Harris' preference) or in a tortilla (mine)
5. Enjoy!

Easy peasy, but oh so good!