Salsa Chicken Recipe

     Salsa chicken is a recipe from one of my best friends, originally called Dump It In Chicken, or something like that. It's a super simple slow cooker recipe which can easily be modified to fit tastes and whatever ingredients you might have on hand. Unfortunately, I don't have any pin-able pictures at the moment...

Salsa Chicken  

(Yield and cook times vary, depending upon the quantities you choose to make, and whether or not you start with frozen chicken.)

3 lb boneless, skinless chicken breast (I find it shreds easiest if still mostly frozen)

1 lg (24 oz) jar salsa

8 oz cream cheese

Optional: 

frozen corn (roasted adds extra flavor)

could probably use canned corn, drained

canned beans, drained (black beans, butter beans, pinto beans, whatever)

rice (I've only ever used leftover cooked rice, but next time I'm going to experiment with adding uncooked rice to the mix.)

Assembly:

Dump chicken into slow cooker.  Add cream cheese, salsa, and whatever optional things you have on hand.  I usually eyeball those, until I'm satisfied with the ratio, or I'm afraid the slow cooker is going to overflow...

Cook on low 6ish hours.  Shred chicken with a fork in the slow cooker, combining all ingredients in the process. 

Serve as is - with extra shredded cheese (we always have cheese) - with chips - over rice - as burritos - as taquitos (given enough time, I would prefer taquitos, mostly because I like crispy burrito wraps...)