Last weekend I went to a few stores for some last minute back-to-school clothes shopping for Isabella. She needs more leggings and short sleeve t-shirts, because it’s still pretty hot here in Texas. I was shocked when I couldn’t find ANY! It was nothing but long sleeve shirts and sweaters. I’m as ready for Fall as the next person, but I don’t think busting out the cold weather clothes and pumpkin everything can will it here any faster.
I guess I am secretly wishing it to be Fall in my kitchen though. I’ve been on a big crock-pot kick lately as we’ve been eating our way though my 10 Freezer Crock-Pot Meals. This Southwest Chicken is a perfect cool weather meal. Serve it with cornbread, like we do, or over rice. This would also be yummy inside lettuce wraps or pitas.
Serve this chicken inside of tacos or even as a chicken salad.
- 1 can of corn drained
- 1 can of black beans drained (optional)
- 16 oz jar of salsa
- 2 lbs chicken breasts
- 8 oz cream cheese
Place all ingredients (except cream cheese) in the slow cooker and mix well.
Cook on high 6-7 hours or low for 7-8 hours.
minutes prior to serving, shred the chicken and add the cubed cream cheese.
If freezing for later: place all ingredients (except cream cheese) into a bag, mix well, and freeze until ready. Write on the bag: Cook on high 6-7 hours or low for 7-8 hours. 30 minutes prior to serving, shred the chicken and add the cubed cream cheese.
Are you ready for Fall or are you still holding on to Summer?