4 Ingredients or LESS!, Chicken
September 28, 2014
4 Large Chicken Breasts (i used 5 small ones)
1 x 300g or 375g Jar of Salsa (I used medium hot)
1 x 250g Block Philadelphia Cream Cheese, room temp
14 Large Chicken Breasts (i used 5 small ones)
21 x 300g or 375g Jar of Salsa (I used medium hot)
31 x 250g Block Philadelphia Cream Cheese, room temp
41 x 420g can black beans (optional)
51 x 425g can corn kernels (optional)
7Put chicken in slow cooker season with salt and pepper. That's it NOTHING else and cook for 2:30-3:00hrs on HIGH.
8After 2:30-3:00hrs (chicken should be 3/4's cooked) remove chicken and drain all juices and put chicken back in SC.
9In a separate microwave bowl add salsa and creamed cheese and heat for 1 min and stir. Add to chicken and mix well.
10Cook on high for a further 1hr-1:30hrs until chicken is cooked (internal core temp is 71.1oC)
11Serve with loads of the sauce and with chilli potato wedges
16ps this sauce makes the best wedges dipping sauce too
Submitted by Brett "Tyga" Danvers
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