After I had my second baby, my mom insisted on cooking dinner for us for a week. She made this meal first and we basically decided then and there we needed to hire her full time.
When we finished ranting and raving over how fantastic it was, my mom started to laugh.
“What’s so funny?” I asked her.
“This is by far the easiest meal in the whole world to make, and you guys couldn’t get enough of it,” she responded.
And she’s so right. It’s SO EASY.
I’m talking stupid easy.
This is on our monthly rotation, leaning more towards a weekly meal.
The kids love it, too.
Once, when I didn’t have chicken and I thought I had, I made this with lentils instead and it wasn’t quite the same, but still tasted fantastic. So there are options.
Here’s how to do it!
I believe this is originally a Weight Watchers recipe
2 boneless, skinless chicken breasts
Jar of salsa (we use mild because of the kids, though medium even turns out not to be spicy at all)
Package of frozen corn (or canned corn)
Can of black beans
8 oz Neufchâtel cream cheese (1/3 less fat)
1 cup brown or white rice
In a crock pot, pour the chicken, salsa, corn and black beans in and stir. Cook on low for 5-7 hours or high for 4-6 hours.
30 minutes prior to serving, shred the chicken with a fork. Add the cream cheese to the crock pot and let sit for a few minutes before stirring in.
Prepare the rice according to package instructions. Mix into the crock pot, let sit for 5 minutes and serve.