I added another made-up meal to my arsenal tonight. This was an unusual (can-o'-this-can-o'-that) meal for me but it turned out delicious and Marek devoured two bowls full. I thought that I should write it down, not that I won't remember the recipe but so I remember it as an option for dinner when I feel out of ideas. It has been a goal of mine to start writing down my recipes as I have started to make many of them repeatedly and also had more and more requests from friends. I'm excited to see how many I have in the end and hopefully bind them all together for my children some day. For my graduation, I asked my dad to write down all of the recipes that I remember from growing up. I have them in a notebook in his very difficult to read handwriting and unique writing style. I will cherish it forever!
Creamy Fiesta Chicken Bowl (crock pot recipe)
Ingredients:
1 lb chicken breasts
1 lb chicken thighs
1 T cumin
1 T taco seasoning (recipe here)
1 tsp salt
1 jar of your favorite salsa
1/2 bunch chopped fresh cilantro (stems and all)
1 can rinsed and drained black beans
2 C frozen corn
1 pkg cream cheese, cubed
Directions: Place all ingredients in crock pot in order listed. Cook on high 4-5 hours. When finished, shred chicken with fork. Can be served wrapped in a tortilla, over rice, or just plain!
Notes: The chicken can be frozen. The thighs really make the dish, they are more moist and flavorful than the usual boneless, skinless breasts.
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