I had seen some somewhat similar recipes to this a while back, but couldn’t find the exact recipe when the time came. So last week I tossed a bunch of stuff in the crock pot that seemed like it would work…and it was frigging amazing! (And hard to photograph in an appetizing way.)
As per my usual recipes, I’m not being exact. But you can mess with the amounts based on how much you want to make.
SUPER EASY MEXICAN CROCK POT CHICKEN
4 frozen boneless skinless chicken breasts
1 can of your favorite salsa
1 block of cream cheese
any partial bags of frozen veggies you want to get rid of. I added frozen spinach and corn.
If you’re feeling fancy…
replace cream cheese with queso fresco Stick with cream cheese, the queso just gets kinda…spongy and weird?
add some freshly sliced tomatoes and peppers
1 can of your favorite beans (I used garbanzo), drained – or dry beans
Just toss all of that in the crock pot together, then set it on low for 8 hours. Towards the end (I did it when I got home from work), take 2 large forks and shred the chicken. Leave it for at least a few minutes after, so it has a chance to soak up the delicious.
After that, serve however you like! We had it first served simply in taco shells with some pepper jack cheese.
I had to try several times to get a nice shot of my taco. (*snicker*)
The second night, I mad a variation of the delicious little croissant/crescent pockets that are now a go-to for me. Just unroll a container of croissants. Flatten out each triangle a bit so there’s more room. Scoop about a tablespoon of the shredded chicken (drained a bit) into each triangle and fold it up however you can (I usually just pinch the corners up and then squish it messily). Bake in the oven at the time and temp noted for the croissants. (To make them the standard way, warm some cream cheese a bit in the microwave, then mix with a can of chicken and whatever spices and veggies you want – I usually do s+p and onion powder, then frozen spinach or peas.)
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