by Found this online from the Recipe Girl. Real good
- One 15-ounce can black beans, rinsed and drained
- One 10 to 12-ounce bag frozen corn (can substitute 15-ounces canned corn)
- 1 cup bottled chunky salsa
- 6 boneless, skinless (about 18 ounces) chicken thighs (see Recipe Notes below)
- 8 ounces cream cheese, cut into chunks
- hot steamed rice, for serving (if desired)
- toppings, as desired: lettuce, tomato, shredded cheese, avocado
In a slow cooker, add beans, corn and 1/2 cup salsa. Top with the chicken and spoon remaining salsa over the chicken. Cover and cook on HIGH for 3 hours, or until the chicken is tender and cooked throughout.
Remove the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the slow cooker along with the cream cheese. Stir and let cream cheese melt into the mixture to create a creamy sauce.
For serving: You can serve the chicken and sauce over rice with a sprinkle of lettuce, tomato and cheddar cheese on top. Or you can serve these as tacos with cheese and a couple of taco fixings such as lettuce and tomato.
Notes:
Chop tomatoes and mix with fresh basil, a little apple cider vinegar and oil. Let sit for 30 minutes and use for garnish.
This reheats the next day VERY well.
