Crock pot recipes are great for nights when you don’t have time to cook. This crock pot salsa chicken recipe is pretty versatile because it can be used in so many different ways. I was inspired by this post in our Crock Pot Recipes Forum. To make it my own, I added black beans and taco seasoning for added flavor.
Crock Pot Salsa Chicken Recipe
1 3-lb. package chicken breasts
1 16-oz. jar salsa
1 brick cream cheese
1 can black beans
1 packet taco seasoning
Cook on low all day (6-8 hours) in the crock pot. Add the cream cheese and beans at the end of the cooking process so the cream cheese doesn’t curdle and the beans don’t get too soft. I added mine when I had about a half hour to go. This can be served over noodles or rice, or in tortillas or taco shells. It’s easy, and pretty frugal!
Plus, I turned the leftovers into an entirely new recipe….
Crock Pot Salsa Chicken Recipe (Day Two)
1/3 C. crock pot salsa chicken from recipe above
1 tube crescent roll dough
Roll out two triangles of the crescent roll dough for each chicken bundle. Press the seams together. Put 1/3 C. of chicken filling inside the square, and fold up the edges. Bake at 350 degrees for 20 minutes or until golden brown.