Salsa Chicken Recipe for Sabroso Saturday!

This is a recipe I posted once, ages ago.

You can see the original here, in a tribute to my crockpot written in March of 2009, when nobody knew my name.

I learned about this from the mommies' group I belong to. It's salsa chicken, and it's sooooo good!

SALSA CHICKEN

2-3 chicken breasts
1 jar salsa of your choice
1 can black beans (drained)
1 can corn

Re: the chicken ... you can use fresh or frozen, but if you're like me they're almost ALWAYS frozen because I buy them in bulk and try to keep them in the house at all times -- you can also roast a chicken (or if you're lazy like me you can buy one from the grocery store) and shred it up and use as much as you'd like for this recipe. You can also use frozen corn, or mix in any other veggies you might have on-hand.

Cook on low for about 6 hrs. With 1/2 hr to go in cooking feel free to add a block of cream cheese. Serve on top of rice (or toss the rice in with about an hour or so to go,) or with tortilla chips, and shredded taco flavored cheese on top. Or both! I love to add some sour cream to cut the spice, and my hubby prefers if I use taco sauce instead of salsa, as he doesn't like tomatoes or the chunks some salsas have, but sometimes you have to work with what you've got!

It's obviously a *lighter* version if you leave out the cream cheese, shredded cheese, and skip the sour cream, but sometimes I find I need at least ONE of the three to help cut the kick for myself and my taste buds.
Have a recipe you'd like to share that is really tasty and helps you stretch your budget a bit? Head on over to Latina on a Mission for Sabroso Saturday to join in, or just to find some more recipes worth trying!

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