Oh, I looooooooove it when you don't have to pre-cook the ingredients going into the slow cooker before throwing them into the slow cooker! This recipe does just that. No browning, sautéing, or otherwise prepping of meat or vegetables...you just toss 'em into the Crockpot and you are on your merry way. Which is the way that I feel it should be for slow cookers.
|Oops, I did it again! Another completely unappetizing picture of a total delicious meal.|
This meal served The Hubby and me as the perfect weeknight dish on a cold rainy winter night. This recipe is a definite keeper, and we will be making it again soon.
One Year Ago: Butternut Squash, Italian Sausage, and Spinach Pasta
Two Years Ago: Creamy Roasted Garlic, Caramelized Onion, and Bacon Soup
Three Years Ago: Tomato and Italian Sausage Risotto
- 8 boneless skinless chicken thighs, cut into bite-sized chunks
- 1 can black beans (14 to 19oz.), drained and rinsed
- 1 cup corn kernels (frozen, canned, or fresh)
- 1 cup salsa
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cider vinegar
- 2 ounces cream cheese, cubed and softened
- 4 green onions, chopped
In a slow cooker, add chicken, beans, corn, salsa, tomato paste, and salt, and give everything a good stir. Cook on low for 5 - 6 hours, or on high for 2 1/2 to 3 hours. In a small bowl, stir together the chili powder and vinegar until smooth. Add the mixture to the slow cooker, along with the cream cheese. Continue to cook on high for another 15 minutes until the cheese is melted, then stir again.
Serve over rice and top with green onions. Enjoy!
Recipe Source: Best of Bridge Slow Cooker Cookbook - Creamy Chicken Santa Fe