It's fairly easy to make, but not as easy as this latest recipe, a variation of something I found posted on Facebook.
I have never had much luck with crockpot recipes (dry meat, bland taste, lots of hassle), so use mine mostly as a warmer for the Hot Shrimp Dip we love. (Recipe here)
But now our crockpot has new life, doing what it was intended... Making dinner slowly, all day, allowing me the freedom to accomplish other things, relieved in the knowledge that there will be no last minute panic about what to serve for dinner. It's quite helpful on the nights when I'm off with Prince Go-for-It at baseball practice and the family comes home to an empty house, but happy to find a hot dinner, ready and waiting.
Crockpot Chicken Slop
Place into the crockpot:
2 1/2 to 3 pounds frozen chicken tenders (or breasts, sliced in 3 pieces, lengthwise)...Yes, FROZEN!
8 oz cream cheese
1 1/2 cups prepared salsa + 1/2 cup water (or 1 can Rotel seasoned tomatoes, undrained)
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
 |
| Nope...This is not a photo of the Crockpot Chicken Slop, or, even, the Shrimp Dip. But it is a glimpse of a post to come (in front of the TV showing our SuperBowl-bound Seahawks--YAY!). It's one of my favorite "quick-and-easy, fill-the-freezer, then-fix-fast-dinners" solutions yet. |
Cook for 6 to 8 hours in the crockpot.
About 45 minutes before serving, prepare rice or quinoa, according to package directions, optionally cooking it in chicken broth instead of water. -This can also be cooked ahead of time, and reheated for dinner.
Immediately before serving, use 2 forks to shred chicken pieces before spooning the chicken and its sauce over the rice or quinoa. May be served with your choice of accompaniments, such as thinly sliced lettuce, shredded cheese, black olives, refried beans, sour cream, and/or additional salsa.
 |
| Pictures of food will have to wait, while I can spend my time doing things like this! |
No comments:
Post a Comment