How great are crock pots? I know I’m not even 20 yet (or married, or living by myself, I know I know) so I’m not really allowed to complain about how it tedious it gets making dinner every night, but let’s be real. It does! Sometimes you’re just not in the mood. That’s why the crock pot is one of the best things ever invented for the occasionally-lazy-food-enthusiasts of the world, such as myself. Honestly, all you have to do is throw things in and let them sit for a couple hours and you have yourself a meal. Delicious things with minimal effort! Ideal, in my opinion. Now don’t get me wrong, I really do love to cook. But sometimes when I’m not feelin’ it, I know my good friend the slow cooker has my back.
Okay, disclaimer: I know you guys are thinking that the chicken mixture on that plate looks a little bit like vomit. And if you weren’t thinking that, I am so sorry if I ruined it for you. But please don’t let that discourage you! This recipe is delicious, I promise. My family loved it. Even my picky younger brother expressed his reluctant approval, which is saying a lot.
Oh and I forgot to mention! This is another double recipe post (probably due to my excessive guilt from not posting in like ten days before this); as promised, you guys get to learn how to make my guacamole. Now I don’t really know why I am so proud of my guacamole-making skills. It really isn’t that difficult at all. But I will admit, I do regard my guacamole probably more highly than I should. But it’s delicious, OKAY?
2 avocados, mashed
2 tbsp. chopped cilantro
1 tsp. lemon juice (or lime, but I had a fresh lemon on hand and personally, I love lemon juice in guacamole)
1 tbsp. mayo
1 tsp. chili sauce (optional, but it adds a nice kick)
salt and pepper to taste
I guess I don’t really have to tell you guys this, but basically all you do is cut up the avocados, mash them with a fork, and combine all these things in a bowl and you have some lovely guacamole! Isn’t it beautiful? I would probably live exclusively off of guacamole if it was humanly possible/if I was given the opportunity. I could eat it by the spoonful. Okay enough about my guacamole love-affair, it’s starting to get mildly creepy.
Now for the chicken:
1 package chicken breast tenders (or whole chicken breasts, if that’s easier. It was a little over 1 lb.)
1 15 oz. can black beans, drained
1/2 c. salsa of your choice
2 roma tomatoes, diced
1 8 oz. package cream cheese
Toss the chicken, beans, salsa, and chopped tomatoes into your slow cooker and combine. Cook on low for at least 4 hours, adding the cream cheese on top for the last half hour or so. When you’re ready to eat, stir the cream cheese into the rest of the ingredients (this is when it’ll start to look pukey, sorry guys) and serve topped with a dollop of that lovely guacamole you just made!
I’m sorry I just used the word dollop. That is a truly ugly word. It just seemed appropriate.
This recipe is rather reminiscent of that awesome seven layer dip that you always want but only ever get to eat at the occasional (usually sports-related) party, “dinner entree” edition. It’s rather rich…the cream cheese doesn’t really make it the healthiest (oops), but it sure is delicious. I’d definitely make it again.