Weekly Recipe #3: Chicken Azteca

Ok, first I will confess to being a MAJOR blogging slacker! Apparently, I had some kind of underlying fear of getting a big head after being so consistent about posting during vacation. Well, my head is still its regular size, so guess I'd better get back at it:-) As I just received the nicest reminder ever (thanks Jen) that I have been quite remiss with that whole "recipe per week" thing, I thought I would ease back into the waters with one of our favorites dishes around here. It's actually one that was passed on to me by my sister (with just a slight modification due to Schnitzel's food allergies). Make it with or without the modification...both are great!

Chicken Azteca

Makes 10-12 servings (I just made 1/2)

2 15 oz cans black beans drained
4 cups frozen corn (I only had canned, so I used that drained)
2 garlic cloves minced
3/4 tsp ground cumin
2 cups chunky salsa
10 boneless skinless chicken halves
*2 8 oz packages cream cheese (I used 1/3 reduced fat and it was fine)
cooked rice
shredded chessar cheese

1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker.

2. Arrange chicken breasts over top. Pour remaining salsa over top.

3. Cover. Cook on high 2-3 hours or low 4-6.

4. Remove chicken and cut into bite sized pieces. Return to cooker.

5. Stir in cream cheese. Cook on high until cream cheese melts.

6. Spoon chicken and sauce over cooked rice. Top with cheese.

*I always skip the cream cheese part because the schnitz is allergic to dairy and I figure that if there's ANYTHING I can do to cut calories without feeling deprived...I'm all for it:-)

Enjoy and I promise to post more very soon!