Salsa Chicken Tacos

 

So my random return to the food blog world is a fail in the picture department.  Sorry, you will just have to trust me that this is delicious.  I make it as often as I can but realized I never blogged it... at least I don't think so.  Either way, it deserves a quick post.

Salsa Chicken Tacos

Serves: 4ish

-3 frozen chicken breasts
-3/4-1 jar salsa (I like Pace thick and chunky- hot)
-1 cup frozen corn kernels
-1/2 block cream cheese
-1 cup canned (rinsed) black beans
-shredded cheese
-10 pk taco sized tortillas
-rice (plain white instant... 1 cup water/1 cup rice)

In a crockpot, throw in the frozen chicken and dump salsa over top.  Cook on low for about 6 hours.

Break up chicken in the crock, throw in the corn, cream cheese, and beans and stir.  Turn up to high and cook for about 30 minutes.  Stir to make sure it is all mixed up and hot.

Spoon into tortilla shells.  Top with cheese if you want.  We usually add some plain rice to the shell first because it can be kinda juicy and the rice will soak it up.

TA DA!  Difficult right?  Well it is ridiculously awesome so you should go make it (looking at you Pete).  It even works great as a dip... just add more salsa to make it thinner and scoop with chips.