My son has mid-week t-ball games scheduled right in the middle of our normal dinnertime. I am beginning to understand that this is the norm for kids' organized sports, but it still annoys me to no end. I decided on game nights I would pull out the slow cooker and make something that was relatively easy to pack up and take to the ballpark. This is another recipe idea that I found floating around on Pinterest. (Actually there was no official recipe source; it just a random suggestion that I pinned on how to put this together.) I took the basic concept and then morphed it into something that worked for us and the ingredients I had on hand. It turned out to be really satisfying burrito filling and very portable once it was all wrapped up in tortillas.
Slow-Cooker Salsa-Cream Cheese Chicken
Adapted From: Pinterest
Ingredients:
1 block of cream cheese, softened
2-3 chicken breasts
1 jar of salsa
salt and pepper, to taste
1 tsp of cumin
1 tsp of coriander
1 tablespoon of chili powder
1 can of pinto beans, rinsed and drained
1 red bell pepper, sliced
1 onion, sliced
2 cloves of garlic, minced
Directions:
Mix softened cream cheese and salsa together in a bowl and set aside.
Combine the rest of the ingredients in a slow cooker. Pour salsa mixture over top of the other ingredients. Cook on high for 4 hours, or low for 8 hours in your slow cooker. Once cook time is over, remove chicken breasts to a bowl and shred with two forks. Add shredded chicken back to the slow cooker and mix to combine. Serve cooked mixture over brown rice or as burrito filling with tortillas.
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