Thursday, May 19, 2011

Chicken Azteca

2-15 0z. cans black beans, rinsed and drained
4 c. frozen corn
2 cloves garlic, minced
3/4 tsp. ground cumin
2 c. salsa, divided
4 large chicken breasts
2-8oz. pkg. cream cheese
Cooked rice
Shredded cheddar cheese
Sour cream
Other burrito-type toppings you want

1. Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.
2. Arrange chicken on top of bean and corn mixture. Pour remaining salsa over top.
3. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
4. Once chicken is done, remove it from slow cooker and cut into bite-size pieces or shred. Return to slow cooker.
5. Stir in cream cheese and cook on high until the cheese melts.
6. Fill tortillas with chicken and sauce and any other toppings you might like. You can also just top rice with the chicken and sauce, but it tastes great as a burrito.

Notes: This makes enough to completely fill a 3-quart slow cooker. We had a ton leftover, which I plan to freeze and save for later. We had this meal while visiting John's brother and had to ask for the recipe. It is quite tasty!  We didn't use as much chicken as the recipe calls for, so ours came out a bit more saucy.

1 comment:

  1. I'm making this today! Thanks for the recipe. Gotta love crock pot meals!