Crockpot Aztec Chicken



There’s nothing more convenient than coming home from running kids to and from activities to dinner ready to serve (well, except getting take-out, which is much MORE expensive and LESS healthy…).


I generally use my crockpot at least once a week and often twice during busy weeks like we have coming up now that school and fall activities are starting back up.


There are several different versions of this dish floating around out there. I took two and melded them to make it work for me. It’s delicious and simple…how can you go wrong with corn, black beans, and cream cheese?!

Ingredients
6 boneless, skinless chicken breast halves 
4 cup frozen corn
2 cans black beans
16 oz salsa (1 jar)
8 oz cream cheese 
brown rice
cheddar cheese, shredded
Instructions

Combine black beans, corn, and half the salsa in the crockpot. 


Add chicken, spread remaining salsa on top. 


Cook for approximately 3-4 hours on high. 


Add an 8 oz package of cream cheese, stirring in well, in the last hour. 


Prepare rice as preferred (I steam mine). 

Serve over brown rice and top with shredded cheddar cheese. Serve tortilla chips if desired.


Enjoy!


Linked with:

My Favorite Crockpot Recipes

I thought I’d compile a list of my favorite crockpot recipes for easy reference. I’m participating in Passionate Homemaking’s Nourishing Crockpot Carnival…check there for many, many more delicious options. Here are mine:








Enjoy!

Extra Good Mashed Potatoes


These are a family favorite plus they are super versatile! Everyone in my family devours them. Last time I made them, my 8 year old declared, “Mom, you make the BEST mashed potatoes in the WHOLE WORLD!!” (insert melting heart smilie here). The fact that they can be made ahead or made early in the day and left in the crockpot until dinnertime make them super convenient…but I’ve also made them late in the day and barely gotten them in the crockpot in time to heat through before dinner and they were still fabulous!

Ingredients
5 lbs Potatoes — cooked, & mashed (the original recipe called for peeling them, but I never do)
8 oz pkg Cream cheese — softened
1 ½ cups Sour Cream
3 tsp Onion Powder — or onion salt or garlic powder
1 ½ tsp Salt
¼ tsp Pepper — to 1/2 tsp
2 tbsp Butter — melted

Instructions

1. Combine all ingredients. Pour into slow cooker.

2. Cover. Cook on Low 5-6 hours.

Note:

These may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.

*I cook these less than 5-6 hours.

Variations:

* Add 1 1/2 cups shredded cheese.

* Sprinkle with paprika before cooking.