You want to know what’s an easy party in your mouth? That’s appropriate for a married girl that works at a church? That cooks for 6 hours? That a chef spouse loves? And that’s healthy and delicious? And that doesn’t require anymore rhetorical questions?
Look no further than Fiesta Chicken. I, Caroline (aka, per the Hubbers, Crockpot Cutie), whipped this up in a budget and time pinch one day of yesterweek, and it’s become a quick favorite. Though it’s aesthetic qualities resemble that of the artist we once knew as Amanda Bynes’ half-shaved cranium, it’s bud-pleasing qualities are bar-none, and impossible to mar. Trust me. I mar much, and this ain’t a much.
Fiesta Chicken y Spaghetti Squash:
Uno Spaghetti Squash
Some number of chicken breasts. I usually aim for 5-ish. I love ish-es.
1 jar salsa
1 can black beans
1 large handful (or can) fire roasted corn
1 block cream cheese
1 large handful (depending on hand size. Mine = tiny. Chef’s = large.) shredded cheese
Dump (technical French word) chicken breasts (frozen or thawed) in crockpot. Add black beans, corn, and salsa to crockpot. Cook on low 6-7 hours. During last hour of cooking, add cream cheese. Sometimes I don’t use it all. Depends on how Fat Kid I’m feeling. Fat Kid is a personal noun because it’s a real person that pops out of me from time to time. Especially around wine, Fiesta Chicken, and TCBY.
Cut spaghetti squash in half (you may, get your knife stuck in the squash. Proceed by taking picture, sending it to your husband during Bible study with a comment that you’re scared you will hurt yourself, ignoring his call, then answer laughing). Place on Pammed (verb? yes.) baking dish, cut side down. Roast in 400-degree oven for 40 minutes until tender. Allow to cool, then scoop out with a fork using your best Italian accent.
Serve Fiesta Chicken atop spaghetti squash then adorn with avocado, shredded cheese – and, if you’re feeling naughty, a dollop of Greek yogurt. Devour.