Crock Pot Chicken with Black Beans and Cream Cheese
4 -5 boneless chicken breasts
1 (15 1/2 oz.) can black beans, drained
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa, any kind
1 (8 oz.) package cream cheese
Place 4-5 frozen boneless chicken breasts into crockpot.
Add black beans, corn and salsa.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add cream cheese on top and let sit for about 1/2 hour. Makes 4 servings.
1 lb. frozen boneless skinless chicken breast
1 (10 1/2 oz.) can cream of mushroom soup
16 oz. sour cream
1 (1 1/4 oz.) envelope dry onion soup mix
1 can sliced mushrooms, drained (optional)
Put frozen chicken in bottom of crockpot.
Mix soup, sour cream, and onion soup mix. Pour over chicken.
Cook on LOW for 7 hours (or HIGH for 4 hours).
Last hour add sliced mushrooms
Serve over rice or noodles. Makes 6 servings.
Barbecue Chicken Sandwiches
1 - 2 lbs. boneless skinless chicken breast
1 (18 oz.) jar of your favorite barbecue sauce
1 medium sweet onion, sliced
4 -6 hamburger buns
Remove all visible fat from the chicken and toss it in the crockpot.
Place the onion slices on top of the chicken.
Pour the barbecue sauce over top, just enough to cover the chicken.
Cook on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
Makes 4-6 servings.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.