Sunday in our house is a day for relaxing. Most summer Sunday’s we head over to the pool in the morning, I pack some snacks and enough lunch items to get us through the afternoon. The sun and swimming tire everyone out. I can usually even get Jed to take a nap without a struggle, and if I am not careful, I fall asleep right next to him. Oh, who am I kidding? I love naps and will take advantage of any opportunity to snag one with my snuggly 2-year-old. unfortunately, after the nap though I am usually pressed for an easy dinner idea.
As I prepped the mini cooler and pool bag this morning, my mind wandered to dinner and what to prepare. The crock pot popped into my head. I’ll slow cook something while I am at the pool.
Now what was I going to make?
Then I remembered this super easy recipe and decided to give it a whirl.
6 boneless chicken breasts, cut in 1 – 2 ” cubes
2 (15 ounce) cans corn, drained
2 (15 ounce) cans black beans, rinsed and drained
2 cups salsa
8 ounces Neufchâtel cheese
4 garlic cloves, minced
2 teaspoons cumin
salt and pepper, to taste
1. Add all ingredients to crock pot, except Neufchâtel cheese.
2. Cook on low for 8 hours or on high for 4 hours.
3. Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
4. Stir to blend in cheese.
5. Serve over rice, chips or on wraps.
I modified the above recipe slightly.
Using only 4 chicken breasts (frozen and not chopped into chunks), 1 can of corn, and 1 can of black beans.
Then instead of salsa, I added 2 cans of Rotel tomatoes with green chiles and sprinkled in some extra taco seasoning.
After about 5 hours of cooking on high, I opened the lid and poked my fork around. The chicken was falling apart nicely. I grabbed another fork and basically shredded the chicken right there in the crock pot and stirred up all the veggie goodness.
At this point I called in my husband to check out dinner’s main dish and it looked like this.
I called an audible, and decided not to add in the cream cheese, which is kinda shocking in itself, because of my love for cheese in general. The chicken looked so great we wanted eat it in soft/hard taco shells. I had the lettuce, tomatoes, and shredded cheese already on hand, so why not!
Cooking is an adventure to me. It’s not the exact science that baking is. I love to make variations to recipes and experiment along the way when working in the kitchen. Being new to cooking, husband’s view is to follow a recipe to the letter is opposite of mine, but our different styles make the kitchen a fun place to be as a family, and in my opinion, there is no better place to be on a Sunday.
What’s your favorite fmaily meal to prepare on a Sunday?
Want to make this dish the way it was originally intended, you can find the recipe here at Food.com
Disclosure – This recipe was made with chicken from Zaycon Foods. For more information on Zaycon Foods check out this post here or go visit the site via my affiliate link below.