Monday, March 22, 2010

Black Bean Salsa Chicken

This Recipezaar treat crossed my path thanks to the awesome ladies at Once a Month Mom and their February menu! This particular gem is SO easy to throw together whether you're cooking it right away or bagging it in the freezer for later. The link to the original recipe is below, I made a few adjustments to fit our budget and our pantry staples!

Serve it over Adobo rice the first time you make it, and then use the leftovers as filling for burritos or quesadillas later in the week!

Black Bean Salsa Chicken

Appx 1 1/4lb boneless chicken breast, or 2 cups cooked chicken, chopped
2 cups frozen corn
1 1/2 cup cooked dried black beans
1.5 cups salsa
8oz cream cheese

For the freezer: dump all ingredients EXCEPT the cream cheese into a gallon freezer bag. Store up to 3 months.

To cook:
Place all ingredients EXCEPT the cream cheese into a crockpot, cook on low for 6 hours.
Add cream cheese and stir until melted, the chicken should shred a bit as well.

Total Cost:
Chicken: $2.25
Corn: $0.40
Beans: $0.25
Salsa: $0.89
Cream Cheese: $0.99

Grand Total: $4.78 for 6-8 servings!

Add to Technorati Favorites