Mango Salsa Chicken
- 1.25 lbs chicken breasts
- 1.5 c. mango salsa
- 1 15 oz. can black beans — rinsed and drained
- 1 c. frozen corn
- 4 oz. cream cheese
- Place chicken in stoneware, cover with salsa, beans, and corn
- Cover and cook on low for 6-9 hours
- One hour before serving add cream cheese
- Stir before serving
Thoughts on This Week’s Recipe:
Ease of preparation:
This recipe couldn’t be easier! All you do is dump a few ingredients in the crock pot. Love it!
We loved this! It was so easy to make, and so good. I served it with a green salad on the side. Ours was pretty saucy (I used three chicken breasts) and the sauce would be delicious as a dip with tortilla chips. It would even be good to omit the chicken and double the other ingredients and make this as a dip for a party. Also, if you aren’t able to find mango salsa or want to make your own, try this recipe out.
Would you make it again?
I will definitely be making this one again regularly…it’s so easy and delicious!
Did you omit or add anything?
No, the salsa I got was mango papaya salsa instead of just mango salsa, so that’s the only thing that was a little different.
Would you change anything next time?
I will cook it for a little less time…I’m still trying to figure out my crock pot, and even though I put it on low for only 6 hours and the chicken breasts were frozen when I put them in, they still were a little overcooked. So next time I might try 5 1/2 hours. I also may try it without the cream cheese some time for an even healthier version!
Next Week’s Recipe:
You tell me! I’m looking for new recipes to try…I like anything that’s quick and easy, good for you, and delicious…please share if you have a family favorite or have seen something you’ve been wanting to try…I’ll try it with you!