A few years ago my son returned from a basketball team dinner raving about this amazing Mexican meal he had. The next night at the game I quickly asked the hosting basketball mom if she’d share the recipe with me. It was so simple, I didn’t even have to write it down. And you won’t have to either.
Cook for 8 hours in a large crockpot:
5 pounds of boneless, skinless chicken breasts
1 (3 pound) jar of mango salsa (I like the Santa Barbara brand sold at Costco. It looks like this…)
Thirty minutes before serving, shred chicken and add 1 (8 ounce) package of cream cheese. I like to cut it up in smaller pieces before combining it with the chicken mixture.
Serve with warm tortillas, black beans, rice, lettuce, sour cream, Mexican-blend or sharp cheddar cheese, cilantro and your favorite dressing. The boys in our family love these burritos, but us girls love it as a salad.
This is perfect for feeding big families, youth groups (Girls Camp!), and hungry ball players!
