And one final recipe for today - this comes from Joella Shanklin. I love it but my family doesn't because they can't stand black beans (or any beans for that matter). But they allow me to make it once or twice a year and pick out the beans.
2 c frozen corn
1 15-oz can black beans, rinsed and divided
1 c salsa
1 clove garlic (I normally use dried minced garlic)
1/2 t ground cumin
4 boneless skinless chicken breasts
1 pkg cream cheese, cubed
Hot Cooked Rice
Combine corn, beans, 1/2 c salsa, garlic and cumin in slow cooker. Arrange chicken over top; pour remaining salsa over chicken. Cover; cook on High 2-3 hours or on low 4-6 hours.
Remove chicken, cut into bite-size pieces. Return chicken to slow cooker. Add cream cheese and stir. Cook on High until cream cheese melts and blends into sauce.
Serve over rice. Top with cheddar cheese.
1 hour ago