This creamy Mexican entrée is super filling and is just 9 PointsPlus® a serving, including a full cup of rice. I like to throw everything in the crockpot Sunday while our dinner is cooking. Then I plug the crockpot in Monday morning before I head to work. Presto: two dinners and tons of leftovers with very little prep time! This week I made this delicious crockpot recipe while our cheesy chicken meatballs were baking. Needless to say, Mark’s having a great week! Here’s the Crockpot Chicken with Black Beans recipe:
2 lb. chicken
15 oz. can black beans
15 oz. canned or frozen corn
15 oz. fat free salsa
8 oz. Neufchatel or low fat cream cheese
The juice and zest of 1 fresh lime
1 tsp. black pepper
Put the chicken in the crockpot and then all the other ingredients, excluding the cream cheese. Stir. Cook 3-4 hours on low. At the last 30 minutes, put the cream cheese in. Shred chicken prior to serving. Serving is about ½ cup, but with the rice it’s SUPER filling.
*Recipe originally from Budget Savvy Diva. I altered it a bit to yield a PointsPlus® value of 4 for each of the 16 servings the recipe makes. If you eat yours with a cup of brown rice like I did, that adds 5 PointsPlus®.