Monday, December 13, 2010
No exciting story behind this one (you know, as opposed to my other exciting food blog stories..... snicker). I needed to feed the crew and after Abe being out of the country for business for 2 weeks, I had not a lot in the fridge. But I needed a slow cooker recipe to make the boys happy, so off I went to search. And this is what I came up with. And good lordy, is it easy.
Abe loved it. Like, really loved it. I was almost embarrassed about how good he claimed it tasted and for the glowing looks I was getting during dinner because I kept thinking that I probably should tell him it's the cream cheese he was falling in love with, not my cooking ability. But hey, pleased as punch was I.
Jimi on the other hand did not like the black beans and I am pretty sure he freaked himself out over seeing tomatoes in the dish (HATES tomatoes). Even when told it was just salsa, which he loves very much, he still had a "I see tomatoes in my food!" look on his face. He did say the chicken part (you know, the only thing left) tasted good. Abe declared how wrong he was and promptly snatched up Jimi's plate and finished his portion of chicken for him.
Did I mention Abe really liked it?
The only thing I didn't like about the recipe was that not all of the cream cheese melted into the dish, so clumps were visible. I think that was because I didn't give the cheese enough time to melt before feeding the hungry ones. I'd give it a good 1/2 hour on high to melt. It didn't affect the taste, just the appearance.
I got the recipe from grouprecipes.com. I served it over rice, but it looks like it would be good over egg noodles too.
Slow Cooker Cream Cheese Chicken
1 1/2 pounds boneless, skinless chicken breasts(can be frozen)
15-ounce can black beans, drained and rinsed
15-ounce can corn, drained
8-ounce cream cheese
Add chicken to slow cooker and cover with black beans, corn and salsa. Cook on high for 4-6 hours until chicken is cooked. Place cream cheese on top and cook an additional 30 minutes. Serve.