We made this for the second time today for our weekly crock pot Sunday. I'll admit the first time I made it I had no clue how long you needed to cook black beans for and they were slightly crunchy. This time however I boiled them for several hours yesterday afternoon while doing some other things in the kitchen. Second time around was much better! My sweet husband actually threw all of this in the crock pot before church, its that easy. Five ingredients.
3 large frozen chicken breast (the first time I used 4 smaller...)
1 block cream cheese
1 can rotel
Small bag frozen corn (The bag I was using was 10 oz, and I didn't use all of it) [the original recipe called for 1 can of corn, drained]
2 cups cooked black beans (warning: this does not mean you should cook 2 cups of uncooked black beans, they GROW! I have a TON precooked beans now. Oops.) [again original recipe called for 1 can of black beans, drained]
Place the frozen chicken breast on the bottom of the crock pot, and place the rest of the ingredients ontop. I cooked for 4 hours on high and it was perfect when we got home. The chicken will fall apart, and then we shred it.
I like serving with rice as a filler, we just mix it all together [think delicious mush]. The first time we made it we turned the leftovers into a taco salad type meal with tortillas, lettuce and shredded cheese. It would also be good mixed with the rice and served in tortillas. The leftovers are equally as delicious if not more. Yum!
Thanks Larson Lingo for this great recipe!
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