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.
10 hours ago